Squash Stuffed with Bulgur
Squash Stuffed with Bulgur and Apples is a classic fall dish - healthful, and fancy enough for company.
1 cup bulgur
3-1/2 cups water, divided
4 medium acorn squash
1 tablespoon butter
1 Granny Smith apple, peeled, cored and cubed
1 cup raisins
2/3 cup coarsely chopped walnuts
3/4 cup orange all fruit preserves
1-1/4 teaspoon apple bake seasoning
Place bulgur in large bowl, add 2 cups water and set aside for 30 minutes to soften. Meanwhile, preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray.
Cut squash in half and scoop out seeds. Place squash, cut side down, in prepared baking dish. Add 1 or 2 cups water. Bake 15 minutes.
In large nonstick skillet, melt butter over medium heat. Add apples, raisins and walnuts; cook stirring occasionally, for 5 minutes.
Stir in juice, preserves and apple bake seasoning, cook for 2 minutes.
Drain any remaining water from bulgur. Remove skillet from heat and stir in bulgur.
Remove baking dish from oven. Flip squash, cut side up. Divide bulgur muxture into squash cavities.
Pour remaining 1 cup water into bottom of baking dish; cover with foil; bake for 50 to 75 minutes untill squash is fork tender. Uncover and bake 5 minutes longer.
Recipe makes 8 servings.