An attractive dish for entertaining, this recipe has a Middle-Eastern flavor. If you are really in a hurry, try the alternate cooking method.
Recipe information
Yield
serves 8, 1 piece per serving
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Cut the squash in half lengthwise. Using a spoon or melon baller, scoop out the pulp, leaving 8 shells (reserve the pulp).
Step 3
Put the squash with the cut side down in a 13 x 9 x 2-inch nonstick baking pan. Pour the water into the pan.
Step 4
Bake for 8 to 10 minutes, or until the squash is tender. Drain the liquid. Turn the squash over. Leave the oven on.
Step 5
Meanwhile, in a food processor or blender, process the reserved squash pulp and mushrooms for 10 to 15 seconds, or until coarsely chopped.
Step 6
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the squash mixture and onion for about 3 minutes, or until the onion is soft, stirring occasionally.
Step 7
Stir in the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper. Bring to a simmer. Reduce the heat to medium low. Cook, covered, for 10 minutes, or until the bulgur is tender. Spoon into the squash shells. Sprinkle with the Parmesan and pine nuts.
Step 8
Bake for 6 to 8 minutes, or until warmed through.
Time-Saver
Step 9
To skip the baking and processing steps, thinly slice the squash and mushrooms, then cook with the onion as directed above. Simmer with the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper, also as directed in the recipe. Serve sprinkled with the Parmesan and pine nuts.
nutrition information
Step 10
(Per Serving)
Step 11
Calories: 53
Step 12
Total Fat: 1.5g
Step 13
Saturated: 0.5g
Step 14
Trans: 0.0g
Step 15
Polyunsaturated: 0.5g
Step 16
Monounsaturated: 0.5g
Step 17
Cholesterol: 1mg
Step 18
Sodium: 34mg
Step 19
Carbohydrates: 8g
Step 20
Fiber: 2g
Step 21
Sugars: 3g
Step 22
Protein: 3g
Step 23
Dietary Exchanges
Step 24
1/2 Starch
Step 25
1/2 Fat
