Bulgur And Squash Kefteh Recipes

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BULGUR AND SQUASH KEFTEH



Bulgur and Squash Kefteh image

This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.

Provided by Martha Rose Shulman

Categories     lunch, weekday, salads and dressings, main course, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 9

1 pound winter squash, peeled and cut in chunks
3 tablespoons extra virgin olive oil
Salt to taste
1/2 cup fine or medium (#1 or #2) bulgur
1/2 medium onion, finely minced
1 teaspoon cumin seeds, lightly toasted and ground
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh mint
Small romaine lettuce leaves for garnish

Steps:

  • Place the bulgur in a bowl, mix with 1/4 teaspoon salt and cover with hot water. Let sit for 20 to 30 minutes until the bulgur is tender and has absorbed all the liquid.
  • Meanwhile, steam the squash above 1 to 2 inches of boiling water for 15 to 20 minutes until thoroughly tender. Remove from the heat, allow to drain for five to 10 minutes and then mash with a fork or a pestle.
  • Heat 2 tablespoons of the olive oil over medium-low heat, and add the onion. Cook gently for 10 to 15 minutes until golden and very tender. Stir often. Add the ground cumin and a pinch of salt, and stir together for about 30 seconds. Stir into the bulgur. Add the pureed squash and stir together, then transfer to a bowl.
  • Knead the mixture in the bowl with the back of a spoon or with a pestle for a few minutes. Stir in the remaining tablespoon of olive oil, the parsley and the mint. Taste and adjust salt, and add freshly ground pepper. Spoon into a lightly oiled baking dish. Serve at room temperature, or heat through in a 325-degree oven until warm.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 3 grams

BULGUR-STUFFED ACORN SQUASH



Bulgur-Stuffed Acorn Squash image

Stuffed acorn squash recipes are trending and for good reason, this vegetable is just begging to be stuffed. Here we filled it with hearty bulgur and carrots, but also included dried fruit and citrus to brighten things up.

Provided by BHG Test Kitchen

Time 55m

Number Of Ingredients 14

Nonstick cooking spray
2 1-1.5 pound acorn squash
1 tablespoon olive oil
1 tablespoon butter
0.5 cup chopped carrot
0.5 cup chopped celery
0.5 cup chopped onion
1.5 cup cooked bulgur
0.25 cup chopped dried tart red cherries
0.25 cup chopped fresh Italian parsley
0.5 teaspoon salt
0.5 teaspoon black pepper
1 orange
0.5 cup chopped toasted hazelnuts

Steps:

  • Preheat oven to 400°F. Line a large baking sheet with foil; lightly coat foil with cooking spray. Cut squash in half; remove and discard seeds. Place squash cut sides down on the prepared baking sheet. Roast about 25 minutes or until tender.
  • In a large saucepan heat oil and butter over medium. Add carrot, celery, and onion; cook and stir about 10 minutes or until tender. Stir in bulgur, cherries, 2 Tbsp. parsley of the, and 1/4 tsp. each of the salt and pepper; heat through.
  • Meanwhile, remove 2 tsp. zest and squeeze 6 Tbsp. juice from orange. In a small bowl stir together orange zest, hazelnuts, and the remaining 2 Tbsp. parsley.
  • Turn squash cut sides up. Sprinkle with the remaining 1/4 tsp. each salt and pepper. Fill squash halves with bulgur mixture. Sprinkle hazelnut mixture over stuffed squash and drizzle with orange juice.

Nutrition Facts : Calories 351 kcal, Carbohydrate 52 g, Cholesterol 8 mg, Protein 7 g, SaturatedFat 3 g, Sodium 349 mg, Sugar 11 g, Fat 16 g, ServingSize 4 squash halves plus 3 1/3 cups filling, UnsaturatedFat 12 g

BULGUR AND BUTTERNUT SQUASH



Bulgur and Butternut Squash image

Bulgur is more nutritious than rice and couscous, and you can use it in so many recipes, i.e. soups, baking, pilafs, or as stuffing. This recipe is a take off of the more traditional barley and squash dish, but it's healthier, lower in fat and wonderful. This is also a low glycemic dish. You can serve this as a side to meat, or serve as is with a side salad and some apple slices.

Provided by kelly in TO

Categories     Grains

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 butternut squash, peeled and diced
1 1/4 cups bulgur wheat, cooked and per instructions
1 1/4 cups reduced-fat feta cheese, cubed
1/2 teaspoon dried sage
fresh ground black pepper
1 tablespoon agave syrup or 1 tablespoon sugar
1 lemon, juice of

Steps:

  • Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
  • Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
  • combine the agave syrup with lemon juice, drizzle over and serve.
  • The dish also goes well with cinnamon, chilli, coriander and nutmeg.

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