Stuffed Squash with Bulgur and Feta
Appetizers • Arabian
Description
Stuffed squash with bulgur and feta
Ingredients
- Butternut Squash 4 pieces
- Olive Oil 2 tablespoons
- Onion 1 head
- Chopped almonds 0 oz
- Coarse Salt to taste
- Ground Black Pepper to taste
- Bulgur ¾ cup
- Feta cheese 10 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Cut each squash in half lengthwise and remove the seeds. Use a spoon to scoop out half of the flesh. Finely chop the flesh. Place the squash halves on a baking sheet.
Step 3
Heat the oil in a skillet over medium heat. Add the chopped squash flesh, finely chopped onion, almonds, salt, and pepper. Cook, stirring, for 5–7 minutes until the excess liquid evaporates.
Step 4
Add the bulgur and 2 cups of water. Bring to a boil, reduce the heat, and cook, stirring, for 10–12 minutes until all the liquid evaporates and the bulgur is almost cooked. Remove from heat and stir in the crumbled feta.
Step 5
Fill the squash halves with the filling and bake for 25–30 minutes. Serve with lemon wedges.
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