Ingredients Jump to Instructions ↓

  1. 1/2 of a hubbard squash

  2. 1 tablespoon vegetable oil

  3. 1 clove garlic, minced

  4. 1/2 cup chopped walnuts or pecans

  5. 2 cups cooked bulgur

  6. 2 shallots, chopped

  7. 1 large tomato, chopped

  8. 1 cup chicken broth or water

  9. 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  10. 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crushed

  11. 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil, crushed Salt and pepper to taste

  12. 3/4 cup shredded Swiss, Monterey Jack, or mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. In a Dutch oven, place squash cut side up in 1 inch of water. Cover and let steam until tender, about 20 minutes. Drain and scoop out seeds; discard. Scoop out flesh, leaving a 1/2 inch shell. Chop squash; set aside.

  2. In a large skillet over medium heat, heat oil; add garlic and walnuts or pecans. Cook about 2 minutes to toast nuts. Add cooked bulgur, shallots, tomato and broth or water. Simmer about 3 minutes or until liguid is almost gone. Add rosemary, oregano and basil; add squash pieces; mix well. Season mixture with salt and pepper.

  3. Place squash shell, cut side up, in a baking pan with about 1/2 inch of water in bottom of pan. Spoon filling mixture into shell. Cover with foil and bake for 20 minutes. Uncover and sprinkle shredded cheese on top. Bake 10 minutes more, or until filling is hot and cheese is bubbly. Serve immediately.


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