Ingredients for Bulgur Stuffed Acorn Squash
- 2 medium acorn squash
- 1 cup bulgur wheat, uncooked
- 2 tablespoons olive oil
- 12 ounces soy chorizo
- Garlic powder, optional
- Red bell pepper, optional
- Chili sauce, optional
- Salt, to taste
- Maple syrup, optional
- Freshly ground black pepper, to taste
- 1 medium onion, diced
- 1 1/2 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Fresh cilantro or parsley, chopped (for garnish)
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How to Make Bulgur Stuffed Acorn Squash
- Preheat oven to 375°F (190°C).
- Halve acorn squash lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper.
- Roast squash, cut-side down, for 30-40 minutes, or until tender.
- While squash roasts, prepare the filling:
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add soy chorizo and cook until browned, about 5 minutes.
- Stir in bulgur, vegetable broth, and diced tomatoes. Bring to a simmer, reduce heat, and cook until bulgur is tender, about 10-15 minutes, stirring occasionally.
- Season with cumin, paprika, salt, and pepper to taste.
- Once squash is tender, remove from oven and spoon bulgur filling into each squash half.
- Bake for an additional 10-15 minutes, or until filling is heated through and squash is slightly caramelized.
- Garnish with fresh cilantro or parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
1g
Carbs
11g
