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
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.