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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.
Prep time: 20 minutes
Cooking time: 1 hour 12 minutes
You Will Need
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
What to Do
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.
Serves: 4
Per serving: Calories 491, Saturated Fat 3 g, Total Fat 7 g, Sodium 233 mg, Cholesterol 43 mg, Protein 26 g, Carbohydrates 94 g, Fiber 13 g
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