Prep 20 mins
Cook 45 mins
Stuffed Acorn Squash. Great for a fall day as a side dish or a meal.
- 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
- Heat oven to 400.
- Coat jelly roll pan or baking pan with sides with nonstick cooking spray.
- Brush cut sides of squash with total of 1 Tbsp maple syrup.
- Place squash cut side down on pan.
- Bake in 400 oven for 30 to 35 minutes or until fork tender.
- Stuffing- in nonstick skillet, toast walnuts over medium heat until fragrant, 3 minutes. Transfer to plate.
- In same skillet, heat oil over medium high heat. Add onion and celery, cook 3 minutes.
- 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.
- Stir in walnuts.
- Reduce oven temperature to 375. Turn squash halves, cut side up. Fill each squash with about 1/2 cup stuffing. Drizzle with remaining syrup.
- Bake in 375 oven for 15 minutes or until stuffing is heated through and tops are glazed with syrup.