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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Stuffed Acorn Squash. Great for a fall day as a side dish or a meal. Ingredients:
3 acorn squash, cut in half lengthwise and seeded |
2 tablespoons maple syrup |
1/2 cup walnuts, chopped |
1 tablespoon olive oil |
1 large onion, finely chopped |
1 celery rib, thinly sliced |
1 granny smith apple, cored and cut into 1/4 inch dice |
1/3 cup golden raisin |
1/4 cup bulgar wheat, uncooked |
3/4 cup chicken broth |
3/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
Directions:
1. Heat oven to 400.
2. Coat jelly roll pan or baking pan with sides with nonstick cooking spray.
3. Brush cut sides of squash with total of 1 Tbsp maple syrup.
4. Place squash cut side down on pan.
5. Bake in 400 oven for 30 to 35 minutes or until fork tender.
6. Stuffing- in nonstick skillet, toast walnuts over medium heat until fragrant, 3 minutes. Transfer to plate.
7. In same skillet, heat oil over medium high heat. Add onion and celery, cook 3 minutes.
8. Add apple, raisins, bulgur, broth, salt and cinnamon. Bring to a boil. Lower heat to medium and cover. Simmer 12 to 15 minutes or until bulgur is tender and liquid is absorbed.
9. Stir in walnuts.
10. Reduce oven temperature to 375. Turn squash halves, cut side up. Fill each squash with about 1/2 cup stuffing. Drizzle with remaining syrup.
11. Bake in 375 oven for 15 minutes or until stuffing is heated through and tops are glazed with syrup.
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