Bulger-Stuffed Acorn Squash

By Grammie926

Ingredients

• 1 acorn squashes or large sweet dumpling squash, (2 lb/1kg)
• 1 1tsp (5 mL) vegetable oil
• 1/4 (50 mL) chopped oniononions
• 1/4 (50 mL) sweet green peppersweet green peppers
• 1 clove garlic , minced
• 1/2 tsp(2 mL) ground cumin
• 1/3 cup(75 mL) medium bulgar or coarse bulgar
• 3/4 cup (175 mL) hot vegetable stock
• 1/2 cup(125 mL) canned drained chickpea
• 1 tbsp(15 mL) lemon juice
• 1 tbsp(15 mL) chopped fresh parsley

Details

Servings 2
Adapted from canadianliving.com

Preparation

Step 1

Halve and seed squash. Slice 1/2-inch (1 cm) piece from each cut side; peel and dice. Set aside. Place squash halves, cut side down, on lightly greased baking sheet. Bake in 400°F (200°C) oven for 40 to 45 minutes or until tender.

Meanwhile, in saucepan, heat oil over medium heat; cook onion, green pepper, garlic and cumin, stirring occasionally, for about 3 minutes or until softened. Add buIgur and diced squash; cook, stirring, for 1 minute. Add stock and chickpeas. Bring to boil; cover and cook for about 15 minutes or until liquid is absorbed and squash is tender. Stir in lemon juice and parsley. Set aside and keep warm.

Turn squash over; spoon stuffing into each half. Cover with foil. Return to oven and bake for about 5 minutes or until heated through.