Bulgur and Feta Stuffed Squash
If you don't know what to do with yellow summer squash, this recipe is a good option
1 hour
I adapted this recipe from Everyday Foods magazine. I've been making it for over a decade every summer when summer squash is cheap and available at the Farmers Market. I rarely make "stuffed" vegetable meals because they can be fussy. This one is simpler than most and still tastes great. If you think others in your home will like it, it will double easily. I cut the recipe in half because I live with a picky eater who refuses to try this. It is his loss, and I just enjoy the second serving the next day.
Adapted From:
Everyday Food Magazine
As a side dish, this will serve 4, but I eat 2 for a vegetarian meal. The prep time includes 10 minutes of hands-off time while the bulgur is cooking.
Ingredients
Directions
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Gather and prep ingredients. Preheat oven to 400°.
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Trim the ends of the squash. Cut the squash in half lengthwise. Slice off a bit of the bottom of each half on the rounded side. This will help keep the squash stable on the pan.
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If there are a lot of large seeds in the squash, I will first scrape out some of them. This is not completely necessary, and I never worry about them all, but if I have an extra minute, I will take this step.
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Scoop out the insides of the squash with a spoon. Leave a 1/4" border. Chop the insides of the squash finely.
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Heat olive oil in large skillet over medium-high heat.
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Add onion, almonds, reserved squash, salt, and pepper to the pan and saute until the mixture is dry, about 5-7 minutes.
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Add bulgur and water to the pan. Bring it to a simmer. Cook for 10-12 minutes until bulgur absorbs most of the liquid.
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Remove pan from heat and stir in the feta cheese.
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Place squash on a rimmed baking sheet. Fill squash with the filling, dividing evenly. It should mound a bit on top. Bake for 30 minutes until the squash is tender.
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Leftovers can stored in refrigerator and eaten with a few days.
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