Gallery

Recipe Summary

prep:
15 mins
bake:
30 mins at 400°
bake:
15 mins at 375°
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees F. Grease a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan. Cut 3 acorn squash lengthwise, seed, then brush cut surfaces and inside with 1 tablespoon maple syrup. Arrange squash, cut-side down, on pan. Bake in 400 degrees F. oven for 30 to 40 minutes, until tender.

    Advertisement
Instructions Checklist
  • Meanwhile, toast 1/2 cup walnuts, chopped, in nonstick skillet over medium heat, stirring, 5 minutes or until golden.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Transfer to paper towel. Heat 2 teaspoons canola oil in same skillet over medium-high heat. Add 1 finely chopped large onion, and 1 thinly sliced large stalk of celery; sauté 3 minutes, until just tender. Add 1 Granny Smith apple, cut into 1/4-inch cubes; 1/3 cup golden raisins, chopped; 1/4 cup uncooked bulgur wheat; 3/4 cup fat-free, reduced-sodium chicken broth; 1/4 teaspoon ground cinnamon; and 1/4 teaspoon salt

Instructions Checklist
  • Cover; simmer 15 minutes, until bulgur is tender and liquid absorbed. Stir in toasted walnuts. Reduce oven to 375 degrees F. Flip squash cut-side up. Fill with apple mixture. Drizzle with 1 tablespoon syrup. Bake in 375 degrees F. oven for 15 minutes.

Nutrition Facts

225 calories; total fat 8g; saturated fat 1g; cholesterol 0mg; sodium 103mg; carbohydrates 39g; fiber 6g; protein 4g.
Advertisement

Reviews

Advertisement