Stuffed Acorn Squash
I am soooo back on track! And that feels absolutely terrific. Seriously, I never thought that I liked eating healthy so much. I missed it a lot. And I missed experimenting new stuff.
Tonight’s meal was a first. I had never tried acorn squash before. I LOVED IT! LOOOVED IT! It’s absolutely delicious. My favorite squash so far, I think. Plus, the bulgur stuffing complemented it just perfectly. It was a match made in heaven.
Let me try and recap what I did.
- 2 Acorn Squash
- ½ cup dry bulgur wheat
- 1¼ cup vegetable stock
- 1 small onion, diced
- 50g Fresh Spinach
- 30g Toasted Walnuts
- 30g Blue Cheese
- Cut the acorn squash in half, remove the seeds and cook in a 375 degree oven, face down in a pan, for approximately 30 minutes, or until tender. Pour about ¼ cup of water at the bottom of the pan to avoid burning.
- Meanwhile, bring vegetable stock to the boil, add bulgur, remove from heat and let sit for approximately 30 minutes, or until water absorbs.
- Cook the onion over medium heat, until tender. Add spinach and season to taste (I used salt, pepper and dried oregano). Drain bulgur in a strainer if any water remains, add to spinach, toss in walnuts and mix well.
- Turn the acorn squash face up and stuff them with the bulgur. Add a few crumbles of Blue Cheese on top and return to the oven for about 5 minutes.
- Serve immediately.
Yelds 4 half squash (approx. 200 calories per)
(serves 2, but you could probably get away with half a squash per person if you served it with a side salad…)