Bulgur Salad Stuffed Squash

Hot and cold

Hot and cold

This is a great appetizer, first course or light meal. The hot roasted squash pairs perfectly with the cold creamy bulgur salad.

Stuffed Summer Squash

  • 3 large summer squash
  • 2 large tomatoes diced small
  • 6 leaves basil cut into ribbons
  • 1 cup bulgur soaked in cold water for 2 hours
  • 1/2 cup red onion finely diced
  • 1/2 lime juiced
  • 4 oz feta
  • Salt/pepper

Slice squash in half and scoop seeds and pulp out to form a channel. Coat squash in olive oil and bake at 350 degrees until cooked through, about 20 minutes. Meanwhile chop up scooped out squash flesh and add to bulgur, basil, tomatoes and onion. Mix well then add lime juice and season with salt and pepper. Add cheese and mix well. Scoop filling into squash halves and serve immediately.


About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Garden, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

5 Responses to Bulgur Salad Stuffed Squash

  1. ChgoJohn says:

    Bulgur is something that I’ve shied away from, Greg, but you sure do make it look appetizing here.

  2. Eva Taylor says:

    I love the texture of bulgar; this dish sounds delicious.

  3. That is one good-looking squash!

  4. Hmm…bulgar filling. Tasty idea!

  5. Michelle says:

    Pretty little boats. I like bulgur, too.

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