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Savory bulgur-stuffed acorn squash, roasted to perfection and garnished with fresh pomegranate seeds.
Ingredients:
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Adjust Servings
2 acorn squash (washed, cut lengthwise, and seeds taken out) | |
1 tablespoon olive oil | |
2 tablespoon maple | |
½ teaspoon cinnamon | |
½ teaspoon salt |
For the bulgur stuffing:
2 cups bulgur coarse number #4 | |
1 apple (peeled, cored, and cut into cubes) | |
1 fennel (chopped) | |
1 sweet onion (chopped) | |
½ cup Italian parsley (chopped) | |
½ cup pomegranate seeds | |
2 tablespoons olive oil | |
1 tablespoon harissa | |
½ teaspoon cinnamon | |
½ teaspoon salt |
Preparation
1
Preheat the oven to 400°F.
In a small bowl, mix together the olive oil and maple syrup.
Brush the inside and top half of each acorn squash with olive oil and maple syrup mixture.
Sprinkle the salt and cinnamon evenly over the brushed areas.
Place the squash halves cut-side up on a baking tray lined with parchment paper.
2
Roast in the preheated oven for about 35 minutes or until the squash is tender and has a caramelized appearance.
Wash the burglar under cold water just to get rid of any dust.
3
In the meantime, add two tablespoons of the olive oil into a small pot and heat on medium-high heat, followed by onions saute for 3 minutes. Add the fennel saute for 3 minutes until they are browned and soft.
4
Add the washed burglar, followed by the cinnamon and the harissa mix, add 3 ½ cups of water, bring to a boil, lower the heat and let it simmer for 25 minutes.
5
When it’s finished cooking, open the lid, and let the steam out. Then add the cubes of apples, the chopped Italian parsley, and half of the pomegranate seeds.
6
Fill the hollowed sections of the roasted acorn squash with the bulgur stuffing.
Place the stuffed squash in the oven and bake until the squash is tender and the top of the stuffing has a slight crispness.Serve hot, Enjoy!