Stuffed Squash With Bulgur And Feta Recipes
BULGUR-STUFFED ACORN SQUASH
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
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
STUFFED SQUASH
Its generally mild flavor and delectable textures make summer squash versatile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Have ready a 1 1/2-quart baking dish. Slice off 1 inch crosswise from stem end of each squash; set aside. Using a melon baller, remove the flesh from squash, bottoms and tops, leaving 1/8-inch-thick shells. Coarsely chop the flesh; set aside. Place the squash bottoms and tops in a steamer, and steam until just tender, about 15 minutes. Remove from steamer; set on a wire rack, cut side down.
- In a large skillet, heat olive oil over high heat. Add onions, garlic, and reserved chopped squash. Season with salt and pepper, and cook until tender, about 6 minutes. Remove from pan, and transfer to a medium bowl.
- Make the filling: Return skillet to heat; add lamb, and cook, breaking up the meat with the back of a wooden spoon, until crumbly and lightly browned, about 5 minutes. Stir in wine, and cook until all the liquid is absorbed, about 1 minute. Transfer meat to the squash mixture, and add breadcrumbs, pine nuts, currants, feta, cumin, coriander, cinnamon, mint, and 3 tablespoons tomato sauce. Stir well to combine.
- Stuff the squash to the rims with the meat mixture. Place the squash tops on top. Pour the remaining tomato sauce into the baking dish, and place the stuffed squash in the sauce. Bake until the squash are tender, about 30 minutes. Divide the sauce among the plates, place the squash on top, and serve.
BULGUR-STUFFED ACORN SQUASH
I got the original recipe out of my friends Family Circle magazine. I really love squash so I had to veganize it. I used the soy chorizo from Trader Joe's but there are other brands of Soyrizo that you can usually find in the health food section of your basic grocery store. There are 3 of us in this house so I got the squash in the sizes to fit each person. My daughter called it daddy, mommy and Samarra size. She thought it was really neat eating the bowl her food came in. These also reheat quite nicely as I'm sitting here eating the other half of my squash from last night. It may seem like a long cooking time, but really you can get everything done while the squash is cooking with a lot of standing around time. There's probably about 10 minutes of actual work time with this recipe.
Provided by vegan mom
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Put squash cut side down in a pan big enough to hold all of them and add 2 cups of water. Bake for 35 minutes.
- Bring 3/4 cup of water to a boil in a small pot. When it boils, remove from heat and add the bulgur. Lid it up and set aside for 30 minutes to soften.
- When there is about 10 minutes left on the timer start the stuffing. Heat a large skillet over medium heat. Remove soyrizo from it's plastic casing and add to the skillet along with the oil and cook for about 3-4 minutes until the soyrizo begins to brown. Sir in the garlic powder and bell pepper and cook for another 3-4 minutes until the pepper begins to soften. Take off the heat and add the bulgur, chili sauce and salt to taste.
- When the squash is done, remove it from the pan and pour off the water. Place back in the pan this time cut side up and brush with the maple syrup and sprinkle with salt. Spoon in filling, then bake for another 10 minutes.
Nutrition Facts : Calories 154.2, Fat 2.6, SaturatedFat 0.4, Sodium 84.8, Carbohydrate 33.6, Fiber 5, Sugar 5.5, Protein 2.8
STUFFED SQUASH WITH BULGUR AND FETA
This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
- Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
- Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
- Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.
ROASTED MEDITERRANEAN STUFFED BUTTERNUT SQUASH WITH FETA
Steps:
- Preheat oven at 350F (180C)
- Wash the outside of the squash and pat dry.
- Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
- Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
- Roast for about an hour until soft.
- Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.
- Continue to roast for about 10 minutes.
- Remove, drizzle with olive oil, sprinkle with parsley and serve.
- To serve: scoop out some flesh and top with some feta.
STUFFED SQUASH WITH BULGUR AND FETA
This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
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- Stuffed Squash with Bulgur and Feta
-
-
- This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.
- Prep: 15 mins
- Total Time: 1 hour 10 mins
- Servings: 4
- Yield:
- Shares
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- Source: Everyday Food, June 2004
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- Ingredients
- large summer squash (about 8 ounces each)
- tablespoons olive oil
- small onion, finely chopped
- 2 cup sliced almonds
- Coarse salt and ground pepper
- 4 cup bulgur wheat
- ounces feta cheese, crumbled, lemon wedges, for serving
- Directions
- Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
- Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
- Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
- Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.
- Cook's Notes
- Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.
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- Stuffed Squash with Bulgur and Feta
-
-
- This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.
- Prep: 15 mins
- Total Time: 1 hour 10 mins
- Servings: 4
- Yield:
- Shares
- .
-
- .
- .
-
- .
- . .
- Source: Everyday Food, June 2004
- The Food Newsletter
- Great tips & recipes delivered to your inbox.
- Sign Me Up
- Wooden Spoons
- .
- ON SALE
- What's on sale near to you
- ONOFF
- Hmm. Looks like these ingredients aren't on sale today
- Ingredients
- large summer squash (about 8 ounces each)
- tablespoons olive oil
- small onion, finely chopped
- 2 cup sliced almonds
- Coarse salt and ground pepper
- 4 cup bulgur wheat
- ounces feta cheese, crumbled, lemon wedges, for serving
- Directions
- Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
- Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
- Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
- Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.
- Cook's Notes
- Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.
- ..
- Next Recipe
- Pork Chops with Bulgur Stuffing
- Want more great ideas? Follow Martha
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- I'm in the mood for:
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- that's quick
- See Recipes
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- How to Cook with Martha Stewart
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- From Our Partners
- You Might Like
- No-Bake Chocolate and Peanut Butter Oatmeal Bars
- How To Fix Your Fatigue And Get More Energy
- Promoted by Gundry MD
- Homekeeping Checklists
- Meyer Lemon Pound Cake
- Stitch Fix Giving Everyday People the Luxury of Having a Personal Stylist
- Promoted by Stitch Fix
- Sauteed Beets and Greens
- Dilled Cucumber Salad
- Promoted by Ready Set Eat
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- Stuffed Squash with Bulgur and Feta
-
-
- This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.
- Prep: 15 mins
- Total Time: 1 hour 10 mins
- Servings: 4
- Yield:
- Shares
- .
-
- .
- .
-
- .
- . .
- Source: Everyday Food, June 2004
- The Food Newsletter
- Great tips & recipes delivered to your inbox.
- Sign Me Up
- Wooden Spoons
- .
- ON SALE
- What's on sale near to you
- ONOFF
- Hmm. Looks like these ingredients aren't on sale today
- Ingredients
- large summer squash (about 8 ounces each)
- tablespoons olive oil
- small onion, finely chopped
- 2 cup sliced almonds
- Coarse salt and ground pepper
- 4 cup bulgur wheat
- ounces feta cheese, crumbled, lemon wedges, for serving
- Directions
- Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
- Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
- Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
- Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.
- Cook's Notes
- Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.
- ..
- Next Recipe
- Pork Chops with Bulgur Stuffing
- Want more great ideas? Follow Martha
- .
- I'm in the mood for:
- dinner
- that's quick
- See Recipes
- .
- How to Cook with Martha Stewart
- chicken113-md110770.jpg .
- .
- .
- Also In
- brownie-sundae-114-d111934.jpg
- Aggregate
- Kids Birthday Party Ideas
- hawaiian-meatballs-0065-d112283.jpg
- Aggregate
- Ground Pork Recipes
- ..
- Martha Stewart Living
- Follow On
- .
- Magazine Cover
- Martha Stewart Living
- Get more! Subscribe to Martha Stewart Living.
- Subscribe Now ..
- From Our Partners
- You Might Like
- No-Bake Chocolate and Peanut Butter Oatmeal Bars
- How To Fix Your Fatigue And Get More Energy
- Promoted by Gundry MD
- Homekeeping Checklists
- Meyer Lemon Pound Cake
- Stitch Fix Giving Everyday People the Luxury of Having a Personal Stylist
- Promoted by Stitch Fix
- Sauteed Beets and Greens
- Dilled Cucumber Salad
- Promoted by Ready Set Eat
- Most comfortable pants you'll ever wear to work
- Promoted by Glamour
- Recommended by
- Add A Comment
- Reviews
-
- .
- Fave It
-
- .
- Made It
-
-
- Rate It
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- Heat the oven to 200°C/180°C fan/gas 6. Rinse the bulgur wheat and put in a lidded pot with 500ml water and ½ tsp salt. Bring to the boil, then reduce the heat to low and cook, covered, for 25-35 minutes (or according to the packet instructions) until the grains are tender but still have a little bite. Immediately stir in the garlic and 1 tbsp each of the olive oil and lemon juice, then season with more salt if needed. Remove from the heat and cover so the grains stay warm.
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- Roast: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with oil and sprinkle with salt and pepper. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
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