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Home Grown Recipes
Bulgur-Stuffed Acorn Squash
Seasonings of lemon, cumin and parsley make this a bright vegetarian main course for two. It doubles easily.
Ingredients
1 acorn squash or large sweet dumpling squash((2 lb/1kg)) 1 tsp (5 mL) vegetable oil 1/4 cup (50 mL) Each chopped onion and sweet green pepper 1 clove garlic, minced 1/2 tsp (2 mL) ground cumin 1/3 cup (75 mL) medium or coarse bulgur 3/4 cup (175 mL) hot vegetable stock 1/2 cup (125 mL) canned drained chickpeas 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) chopped fresh parsley
Directions
Halve and seed squash. Slice 1/2-inch (1 cm) piece from each cut side; peel and dice. Set aside. Place squash halves, cut side down, on lightly greased baking sheet. Bake in 400F (200C) oven for 40 to 45 minutes or until tender. Meanwhile, in saucepan, heat oil over medium heat; cook onion, green pepper, garlic and cumin, stirring occasionally, for about 3 minutes or until softened. Add buIgur and diced squash; cook, stirring, for 1 minute. Add stock and chickpeas. Bring to boil; cover and cook for about 15 minutes or until liquid is absorbed and squash is tender. Stir in lemon juice and parsley. Set aside and keep warm. Turn squash over; spoon stuffing into each half. Cover with foil. Return to oven and bake for about 5 minutes or until heated through.



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