Thursday, October 23, 2008

Bulgur and Chickpea Stuffed Squash

First of all an apology to my fellow Barefoot Bloggers- I am going to be posting the Vegetable Pot Pie a few days late. I waited until the last minute and then got a surprise opportunity to participate in a pizza cook-off, but had very little notice to get ready. So, as you read this, I am probably throwing my pizza together, hoping the judges like it enough to call it the winner!
I thought I would share this delicious dinner we had the other night. Ever since I tried the Butternut Squash Risotto a few weeks ago- I have decided to give all winter squash another chance. My mom used to make it alot when I was a kid and I wasn't very fond of it. But, now I love it!
This dinner was so good. I reduced the amount of sausage and used turkey sausage instead. I also added a can of chickpeas because I thought it would taste good in this. I added some chicken stock at the end to keep it moist and this was a beautiful all in one dinner. The acorn squash made cute little bowls and the combination of the bulgur filling with the slightly sweet squash was amazing. Please give it a try, even if you don't like squash, you might be surprised. I am now a lover of winter squash!
p.s. I will get the vegetable pot pie up over the weekend, so come on back!

Bulgur-Stuffed Squash adapted from Family Circle Magazine
3 small acorn squash, halved and seeded
3/4 cup bulgur wheat
1 sweet Italian turkey sausages 1- 15 oz can chickpeas, rinsed and drained
1/2 teaspoon garlic powder
1 small sweet red pepper, seeded and diced
2 tablespoons chili sauce
1/4-1/2 cup chicken stock
1/4 teaspoon salt
2 tablespoons maple syrup

1. Heat oven to 400°F. Place squash halves, cut-side down, on a 15 x 10 x 1-inch baking pan. Add 2 cups water, and transfer to oven. Bake at 400°F for 35 minutes.
2. Meanwhile, put bulgur in a bowl. Pour 3/4 cup boiling water over bulgur; cover with plastic wrap. Let stand 30 minutes.
3. Once bulgur is softened, heat a nonstick skillet over medium-high heat. Add sausage; cook 2 minutes. Stir in chickpeans,garlic powder, and red pepper; cook 3 minutes. Remove from heat.
4. Stir in bulgur, chili sauce, chicken stock to moisten, and 1/8 teaspoon of the salt. Remove squash from oven; pour off water. Flip over squash; brush with maple syrup. Season with remaining 1/8 teaspoon salt. Spoon filling in squash; return to oven. Bake 10 minutes.

Coming tomorrow- Vanilla Sandwich Cookies with Raspberry Cream and Peanut Butter Bon-Bons!


Emily said...

GREAT RECIPE!!! This is my kind of cooking! I love your addition of chickpeas! (I wasn't much of a squash fan as a kid either, but now I can't get enough of it!)

Jersey Girl Cooks said...

This looks so good. Good luck in the pizza cook off!

Maria said...

This recipe has it all! Looks like a winner! Good luck at the cook off!

Prudy said...

That looks wonderrful-but don't keep me in suspense over the pizza! I sure hope you win. Let me know how it goes!

Cathy said...

This looks fabulous! I am loving turkey sausage these days -- I can't tell the difference between turkey and regular, and a little bit of sausage adds a lot of flavor! Good luck in the pizza cookoff -- keep us posted!

The Blonde Duck said...

Peanut butter bon bons!!! I can't wait!!!! Now now now now now now!

And good luck!

Chef Jeena said...

This is lovely, just my kind of food! Great pics. :-)

Mary Ann said...

Thank you ladies! I don't know yet if I was victorious in the pizza contest, but we had the veggie pot pie for dinner and it was delish!

susan said...

looks super duper yummy! great job!

priscilla joy said...

that looks delicious!! so yummy!

Alexa said...

Too funny, we are on the same topic again, Mary Ann. Your recipe looks delicious.I wish I could eat bulgur. Maybe with millet instead...