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Stuffed winter squash Recipe

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This recipe for Stuffed winter squash is from The Sandella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 acorn squash
1tbs maple syrup
1/2 c walnuts
2 tsp canola oil
1 finely chopped large onion
1 thinly sliced large stalk of celery
1 Granny Smith apple
1/4 c uncooked bulgar
3/4 c fat free reduced sodium chicken broth
1/4 tsp ground cinnamon
1/4 tsp salt
Directions:
Directions:
Heat oven to 400º. Grease a 15 1/2x10 1/2 x 1 inch jelly roll pan. Cut 3 acorn squash lengthwise, seed, then brush cut surfaces and inside with 1 tbs maple syrup. Arrange squash, cut side down, on pan. Bake in 400 degree oven for 30 to 40 mins, until tender. Meanwhile, toast 1/2 c walnuts, chopped , in nonstick skillet over medium heat, stirring 5 mins or until golden. Transfer to paper towel. Heat 2 tsp canola oil in same skillet over medium high heat. Add onion and celery; sauté 3 mins until just tender. Add apple, cut into 1/4 inch cubes; bulgar, chicken broth, cinnamon and salt. Cover; simmer 15 mins until bulgur is tender and liquid absorbed. Stir in toasted walnuts. Reduce oven to 375. Flip squash cut side up. Fill with apple mixture. Drizzle with 1 Tbls syrup. Bake in 375 oven for 15 mins.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
I add cooked sausage to this recipe. I have also used quinoa in place of bulgur and is good too.

 

 

 

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