Vegetarian Stuffed Squash

Add ground beef for a non vegetarian

The use of dried fruit really helps add flavor and texture to this dish. Any squash can be stuffed, but acorn usually looks the nicest. Don’t forget to toast the seeds.

Acorn Squash Stuffed with Dried Fruit

• 2 acorn squash sliced in half, pulp removed
• 1 cup diced onion
• 4-5 cloves garlic minced
• 8-10 dried figs chopped fine
• 1 1/2 cups bulgur wheat
• 1/4 cup grated romano
• 3 cups chicken stock
• 1/4 cup white wine
• 1 tbsp coriander seeds
• 2 tbsp chopped fresh sage
• Salt/pepper

Toast squash seeds coated in olive oil, cinnamon sugar and cayenne pepper until browned and crispy. Set aside. Place squash halves flesh side down in a baking dish with 1/4″ of water in the bottom. Steam in an oven at 350 degrees until a knife passes through the squash easily. Remove from oven and let cool then place in a greased baking dish flesh side up. Drizzle a little olive oil and season inside cavities with salt and pepper. In a stock pot heat 2 tbsp olive oil over medium low heat. Add onion and saute until golden brown. Add coriander seeds and cook until they begin to pop. Add garlic and cook until fragrant. Add bulgur and stir to coat well. Turn heat up to medium high and continue to toast bulgur stirring constantly. Add wine, figs and sage and deglaze pan. Cook wine down until almost evaporated then add stock. Bring to a boil then turn heat down to a low simmer and cover pan. Cook bulgur until all liquid is absorbed stirring every so often. Remove lid and fluff. Add cheese and mix well. Spoon stuffing into squash halves equally pressing down on the filling to compact it and create a mountain like pile in the end. Bake squash at 350 degrees until filling begins to brown, about 20 minutes. Serve with toasted squash seeds on top.