Acorn Squash Stuffed With Bulgur
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup bulgur
- ⅓cup orange juice
- ⅓cup golden raisins
- 3tablespoon chopped walnuts
- 4tablespoons butter, melted
- Salt
- 2acorn squashes (about 2 pounds)
Nutritional analysis per serving (4 servings)
282 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 4 grams protein; 670 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place bulgur in a bowl. Warm orange juice and pour over bulgur. Allow to soak until bulgur has softend, about 30 minutes.
- Step 2
Preheat oven to 400 degrees.
- Step 3
Combine softened bulgur with raisins, walnuts and three tablespoons of the melted butter. Season to taste with a little salt.
- Step 4
Cut squashes in half and remove the seeds. Brush cut sides with melted butter. Fill cavities of the squash with bulgur and raisin mixture and cover with foil. Bake 25 minutes.
- Step 5
Uncover and bake until squash is tender, about 20 to 25 minutes longer.
Private Notes
Comments
Baked at 350 for 30 minutes covered and 30 minutes uncovered. This was absolutely delicious.
Excellent. I added some spinach
Not sure I would make it again, but if I did I would precook the squash. I think the bulgar was overcooked.
Delicious but the bulgar came out crunchy/chewy! I would soak the bulgar for 1-2 hours next time if I made it again.
We liked this a lot! I doubled the stuffing ingredients and was glad I did. The 4 cavities were filled just right. Also added some sautéed chard. Yum!
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