Stuffed Squash with Bulgur and Feta

Appetizers | Arabian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed squash with bulgur and feta

Ingredients

Butternut Squash - 4 pieces
Olive Oil - 2 tablespoons
Onion - 1 head
Chopped almonds - 2.1 oz
Coarse Salt - to taste
Ground Black Pepper - to taste
Bulgur - ¾ cup
Feta cheese - 8.1 oz

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Cut each squash in half lengthwise and remove the seeds. Use a spoon to scoop out half of the flesh. Finely chop the flesh. Place the squash halves on a baking sheet.

Step 3

Heat the oil in a skillet over medium heat. Add the chopped squash flesh, finely chopped onion, almonds, salt, and pepper. Cook, stirring, for 5–7 minutes until the excess liquid evaporates.

Step 4

Add the bulgur and 2 cups of water. Bring to a boil, reduce the heat, and cook, stirring, for 10–12 minutes until all the liquid evaporates and the bulgur is almost cooked. Remove from heat and stir in the crumbled feta.