Bulgur Stuffed Yellow Summer Squash Recipes

BULGUR-STUFFED ACORN SQUASH

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.

BULGUR-STUFFED SUMMER VEGETABLES

Steps:

• Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.
• Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.
• In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.
• Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

BULGUR-STUFFED YELLOW SUMMER SQUASH

Steps:

• Preheat the oven to 350°F.
• Cut the squash in half lengthwise. Using a spoon or melon baller, scoop out the pulp, leaving 8 shells (reserve the pulp).
• 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.
• Bake for 8 to 10 minutes, or until the squash is tender. Drain the liquid. Turn the squash over. Leave the oven on.
• Meanwhile, in a food processor or blender, process the reserved squash pulp and mushrooms for 10 to 15 seconds, or until coarsely chopped.
• 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.
• 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.
• Bake for 6 to 8 minutes, or until warmed through.
• 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.
• (Per Serving)
• Calories: 53
• Total Fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 1mg
• Sodium: 34mg
• Carbohydrates: 8g
• Fiber: 2g
• Sugars: 3g
• Protein: 3g
• Dietary Exchanges
• 1/2 Starch
• 1/2 Fat

STUFFED SQUASH WITH BULGUR AND FETA

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.

ACORN SQUASH STUFFED WITH BULGUR

Steps:

• Place bulgur in a bowl. Warm orange juice and pour over bulgur. Allow to soak until bulgur has softend, about 30 minutes.
• Preheat oven to 400 degrees.
• Combine softened bulgur with raisins, walnuts and three tablespoons of the melted butter. Season to taste with a little salt.
• Cut squashes in half and remove the seeds. Brush cut sides with melted butter. Fill cavities of the squash with bulgur and raisin mixture and cover with foil. Bake 25 minutes.
• Uncover and bake until squash is tender, about 20 to 25 minutes longer.

LENTIL AND BULGUR PILAF WITH GREEN AND YELLOW SQUASH

Steps:

• In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
• Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
• Remove from heat and stir in the lemon juice.
• Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
• Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
• Mix the squah into the bulgur and lentil pilaf.
• Serve hot with lemon wedges.

BULGUR-STUFFED ACORN SQUASH

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.