Stuffed Squash

Stuffed Squash
Servings: 6 Prep 15 mins Bake 400°F 30 mins to 35 mins Cook 20 mins Bake 375°F 15 mins

Ingredients

  • 3 acorn squash or Hubbard squash (about 3-1/2 pounds total), cut in half lengthwise, seeded (see Variation, below)
  • 2 tablespoons maple syrup
  • 1/2 cup walnuts, chopped
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 rib celery, thinly sliced
  • 1 Granny Smith apple, cored and cut into 1/4-inch dice
  • 1/3 cup golden raisins
  • 1/4 cup uncooked bulgur wheat
  • 3/4 cup chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Make It

1. Heat oven to 400 degrees F. Coat jelly-roll pan or baking pan with sides with nonstick cooking spray. Brush cut sides of squash with total of 1 tablespoon maple syrup. Place squash, cut side down, on pan.

2. Bake in 400 degree F oven for 30 to 35 minutes or until fork-tender.

Stuffing:

3. In nonstick skillet, toast walnuts over medium heat until fragrant, 3 minutes. Transfer to plate.

4. In same skillet, heat oil over medium-high heat. Add onion and celery; cook 3 minutes. Add apple, raisins, bulgur, broth, salt and cinnamon. Bring to a boil. Lower heat to medium; cover. Simmer 12 to 15 minutes or until bulgur is tender and liquid is absorbed. Stir in walnuts.

5. Reduce oven temperature to 375 degrees F. Turn squash halves, cut side up. Fill each squash with about 1/2 cup stuffing. Drizzle with remaining syrup.

6. Bake in 375 degree F oven for 15 minutes or until stuffing is heated through and tops are glazed with syrup. Makes 6 servings.

Variation

Variation:
  • For dramatic presentation, hollow out 6 small whole calabaza squash. Bake, cut side down, as above. Proceed with rest of recipe.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 253, Fat, total (g): 10, chol. (mg): 1, sat. fat (g): 1, carb. (g): 44, fiber (g): 10, pro. (g): 4, sodium (mg): 434, Percent Daily Values are based on a 2,000 calorie diet.