Serves 4
70 min
Stuffed Squash with Bulgur and Feta
Recipe GLPR28c26b9b7e000e
Tender summer squash halves filled with a hearty mixture of toasted bulgur wheat, roasted almonds, sautéed onions, and crumbly feta cheese. This Mediterranean-inspired vegetarian main course is both nutritious and satisfying, with a warm spice profile and bright lemon finish.
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Ingredients
4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt to taste
Ground pepper to taste
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled
wedge Lemon wedges for serving
Directions
Preheat your oven to 375°F (190°C). Rinse the summer squash under cool running water and pat them dry with paper towels.
Cut each squash in half lengthwise and scoop out the seeds and soft center flesh with a spoon, leaving a shell about 1/4 inch thick. Lightly brush the inside and outside of the squash halves with 1 tablespoon of the olive oil and season them with coarse salt and ground pepper.
Place the squash halves on a baking sheet, cut-side down, and roast in the preheated oven for 20 minutes to begin softening them.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent and softened, about 4 minutes. Add the sliced almonds and toast them in the skillet, stirring occasionally, for about 3 minutes until they become fragrant and light golden.
Stir the bulgur wheat into the onion and almond mixture, mixing well to coat it with oil. Cook for 2 minutes, stirring frequently. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 12 minutes until the bulgur is tender and has absorbed most of the liquid. Season to taste with coarse salt and ground pepper.
Remove the skillet from the heat and gently fold the crumbled feta cheese into the bulgur mixture, being careful not to over-mix as you want the feta to remain in distinct pieces.
Remove the partially roasted squash from the oven and carefully flip each half over so the cut-side is now facing up. Divide the bulgur and feta filling evenly among the 8 squash halves, mounding it gently into each cavity.
Return the filled squash to the oven and bake for an additional 15 to 20 minutes, until the squash flesh is very tender when pierced with a fork and the filling is heated through.
Remove from the oven and let cool for 2 to 3 minutes. Transfer the stuffed squash to a serving platter and serve immediately with fresh lemon wedges on the side.
