Best 10 Stuffed Squash With Bulgur And Feta Recipes

STUFFED SQUASH

Steps:

• Preheat oven to 350 degrees. Have ready a 1 1/2-quart baking dish. Slice off 1 inch crosswise from stem end of each squash; set aside. Using a melon baller, remove the flesh from squash, bottoms and tops, leaving 1/8-inch-thick shells. Coarsely chop the flesh; set aside. Place the squash bottoms and tops in a steamer, and steam until just tender, about 15 minutes. Remove from steamer; set on a wire rack, cut side down.
• In a large skillet, heat olive oil over high heat. Add onions, garlic, and reserved chopped squash. Season with salt and pepper, and cook until tender, about 6 minutes. Remove from pan, and transfer to a medium bowl.
• Make the filling: Return skillet to heat; add lamb, and cook, breaking up the meat with the back of a wooden spoon, until crumbly and lightly browned, about 5 minutes. Stir in wine, and cook until all the liquid is absorbed, about 1 minute. Transfer meat to the squash mixture, and add breadcrumbs, pine nuts, currants, feta, cumin, coriander, cinnamon, mint, and 3 tablespoons tomato sauce. Stir well to combine.
• Stuff the squash to the rims with the meat mixture. Place the squash tops on top. Pour the remaining tomato sauce into the baking dish, and place the stuffed squash in the sauce. Bake until the squash are tender, about 30 minutes. Divide the sauce among the plates, place the squash on top, and serve.

CHEESY STUFFED SQUASH

Steps:

• Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
• Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
• Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.

STUFFED SQUASH WITH BULGUR AND FETA

Steps:

• Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
• Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
• Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
• Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

BULGUR, HERB, AND FETA STUFFED CORNISH HENS

Steps:

• Bring the stock to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes.
• Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside.
• Preheat the oven to 450 degrees F.
• Lay the hens on a work surface. Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin. Take a large spoonful of the stuffing and slip the spoon between the skin and breast. With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind. Press the skin down to evenly distribute the stuffing over the breast. Repeat until the hens are evenly stuffed. Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine.
• Arrange the hens breast-side up on a baking sheet. Brush all over with the remaining 2 tablespoons olive oil and season generously with salt and pepper.
• Roast the birds until well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 minutes.
• To serve, split the hens in half lengthwise. Pour the coulis onto a platter and arrange the hens on top. Garnish with the herb sprigs and serve.
• Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling. Alternatively, broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Peel and seed the tomatoes.
• Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste.

BAKED TOMATOES STUFFED WITH BULGUR, FETA AND RAISINS

Steps:

• Place the bulgur in a large bowl and pour the boiling water over it. Let stand for 1 hour. Drain well. Meanwhile, slice the top 1/4 inch off of the tomatoes. Scoop out the center of the tomatoes, being careful not to tear the shells; reserve the insides for another use. Place the tomatoes, tops and bottoms, on a layer of paper towels, cut side down. Let stand for 30 minutes. Pat the inside of the tomatoes dry.
• Preheat the oven to 350 degrees. Add the onion, feta, raisins, parsley and mint to the bulgur and stir to combine. Mix in the olive oil, salt and pepper. Spray a baking sheet lightly with the olive oil. Spoon the filling into the tomato shells, top with the lids and place on the baking sheet.
• Bake just until the tomatoes are tender and the filling is hot, about 20 minutes; do not let the tomatoes get too soft. Divide among plates and serve immediately.

BULGUR AND BUTTERNUT SQUASH

Steps:

• Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
• Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
• combine the agave syrup with lemon juice, drizzle over and serve.
• The dish also goes well with cinnamon, chilli, coriander and nutmeg.

BULGUR-STUFFED YELLOW SUMMER SQUASH

Steps:

• Preheat the oven to 350°F.
• Cut the squash in half lengthwise. Using a spoon or melon baller, scoop out the pulp, leaving 8 shells (reserve the pulp).
• Put the squash with the cut side down in a 13 x 9 x 2-inch nonstick baking pan. Pour the water into the pan.
• Bake for 8 to 10 minutes, or until the squash is tender. Drain the liquid. Turn the squash over. Leave the oven on.
• Meanwhile, in a food processor or blender, process the reserved squash pulp and mushrooms for 10 to 15 seconds, or until coarsely chopped.
• In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the squash mixture and onion for about 3 minutes, or until the onion is soft, stirring occasionally.
• Stir in the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper. Bring to a simmer. Reduce the heat to medium low. Cook, covered, for 10 minutes, or until the bulgur is tender. Spoon into the squash shells. Sprinkle with the Parmesan and pine nuts.
• Bake for 6 to 8 minutes, or until warmed through.
• To skip the baking and processing steps, thinly slice the squash and mushrooms, then cook with the onion as directed above. Simmer with the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper, also as directed in the recipe. Serve sprinkled with the Parmesan and pine nuts.
• (Per Serving)
• Calories: 53
• Total Fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 1mg
• Sodium: 34mg
• Carbohydrates: 8g
• Fiber: 2g
• Sugars: 3g
• Protein: 3g
• Dietary Exchanges
• 1/2 Starch
• 1/2 Fat

BULGUR-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees. Put squash cut side down in a pan big enough to hold all of them and add 2 cups of water. Bake for 35 minutes.
• Bring 3/4 cup of water to a boil in a small pot. When it boils, remove from heat and add the bulgur. Lid it up and set aside for 30 minutes to soften.
• When there is about 10 minutes left on the timer start the stuffing. Heat a large skillet over medium heat. Remove soyrizo from it's plastic casing and add to the skillet along with the oil and cook for about 3-4 minutes until the soyrizo begins to brown. Sir in the garlic powder and bell pepper and cook for another 3-4 minutes until the pepper begins to soften. Take off the heat and add the bulgur, chili sauce and salt to taste.
• When the squash is done, remove it from the pan and pour off the water. Place back in the pan this time cut side up and brush with the maple syrup and sprinkle with salt. Spoon in filling, then bake for another 10 minutes.

SAVORY GRAIN-STUFFED SQUASH

Steps:

• Cut the bottom off each squash so that it will sit straight. Slice off the top, clean the seeds from the squash and prick the inside evenly with a fork. Place the squash in a shallow baking dish and add water to come halfway up the sides of the squash.
• Place the sesame oil in a skillet over medium heat and warm. Add the bulgur wheat and cook, stirring frequently, until toasted, about 4 minutes. Add 1 cup of the water and stir. Add the ginger, cinnamon, pepper and salt and stir. Reduce heat and add remaining water by the quarter cup until the grain is soft, about 10 minutes. Remove from heat and stir in the raisins and pine nuts.
• Preheat oven to 400 degrees.
• Divide the grain mixture evenly among the squashes and cover the baking dish tightly with foil. Bake one hour, until the squashes are soft.

SQUASH, FETA & BULGUR SALAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
• Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
• In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.