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.

Quick look

  • prep 20 min    cook 72 min
  • serves 4


  • 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.

Nutritional Information(per serving)

  • Calories: 491
  • Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 43mg
  • Sodium: 233mg
  • Carbs: 94mg
  • Protein: 26g
  • Fiber: 13g

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