Bulgur and Beef-Stuffed Acorn Squash

Bulgur-stuffed acorn squash is a healthful meal in itself. Acorn squash is a good source of beta carotene. The lean ground beef combined with the bulgur gives you 26 grams of protein, but you can leave it out for a vegetarian dish.

Ingredients

• 8 ounces lean ground beef
• 2 leeks or small onions, trimmed and sliced
• 2 cloves garlic, finely chopped
• 1 can (14 ounces) crushed tomatoes

• 1/4 teaspoon each dried basil and thyme
• 1 cup bulgur wheat
• 1/8 teaspoon each salt and pepper
• 4 acorn squashes, halved and seeded

How to make it 



• 1

  Preheat oven to 350°F. Heat a large nonstick skillet over moderate heat. Add beef and cook, stirring, about 4 minutes or until browned. With a slotted spoon, transfer beef to a plate.
• 2

  Spoon off all but 1 teaspoon of fat from skillet. Add leeks and garlic, and sauté about 5 minutes or until browned.
• 3

  Add the tomatoes and dried herbs to the skillet and bring to a boil. Stir in the bulgur. Cover and gently simmer about 15 minutes.
• 4

  Stir in the beef and season with the salt and pepper. Stuff the mixture into squash and place in a roasting pan. Bake about 45 minutes or until tender.
• 5

  To stuff the squash, slice it lengthwise and scoop out the seeds. Cut a thin slice from base of each half so it will sit flat. Spoon the filling into each half.