c i r k a

Apple Stuffed Squash

  • 3 acorn squash or Hubbard squash cut in half lengthwise, seeded
  • 2 Tbsp maple syrup
  • 1/2 cup walnuts, chopped
  • 1 Tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large rib celery, thinly sliced
  • 1-2 Granny Smith (or cooking apple), cored and cut into 1/4“ dice
  • 1/3 cup golden raisins
  • 1/4 cup uncooked bulgar wheat
  • 3/4 cup chicken broth
  • 3/4 tsp salt
  • 1/4 tsp ground cinnamon


Squash:

  1. Cut squash in half and clean out center. For easier cutting microwave on high for 3 min.
  2. Preheat oven to 400 deg. Coat baking pan with nonstick cooking spray. Brush cut sides of squash with total of 1 Tbsp maple syrup. Place squash, cut side down, on pan.
  3. Cover pan and bake for 30 - 45 min. or until fork tender.

Stuffing:

  1. In nonstick skillet, toast walnuts over medium heat until fragrant, 3 min. Transfer to plate.
  2. In same skillet, heat oil over ned-high heat. Add onion and celery, cook 3 min. Add apple, raisins, bulgur, broth, salt and cinnamon. Bring to a boil. Lower heat to med., cover. Simmer 12 to 15 min. or until bulgur is tender and liquid is absorbed. Stir in walnuts.
  3. Reduce oven to 375deg. Turn squash halves, cut side up. Fill each squash with about 1/2 cup stuffing. Drizzle with remaining syrup.
  4. Bake in 375deg oven for 15 min. or until stuffing is heated through and tops are glazed with syrup.



recipe/applestuffedsquash.txt · Last modified: 2011/12/11 04:22 (external edit)