Acorn Squash Chickpea Bulgur

Acorn Squash Chicpea Bulgur adapted from Meatless Monday
1 cup bulgur*
2 medium acorn squash, cut in half & seeds removed
1 14.5 ounce can chick peas, drained, rinsed & dried
2 tablespoons olive oil, divided
1 tablespoon butter
2 cups baby spinach
1 tablespoon lemon juice
2 teaspoons cinnamon
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
*found in the grain section of most grocery stores.

Directions:  Cook bulgur wheat according to package directions.
Place the seeded squash halves on a microwave-safe plate. Pour 1 teaspoon water in each of the 4 squash cavities. Microwave on high for 15 minutes, or until the squash’s flesh softens. Scoop the softened flesh from the outer shell and transfer it to a bowl.

Heat 1 tablespoon of the olive oil in a large pan over medium-high heat. Add the chickpeas and sauté, stirring often, for about 4 minutes, or until they start to brown. Set aside.

In the same pan, heat the remaining tablespoon of the olive oil and 1 tablespoon of butter over medium heat. Add squash by the spoonful, about 2 to 3 tablespoons per scoop. Cook for about 5 minutes on each side, or until lightly browned.

Drain any excess water from the bulgur and transfer it to a large serving bowl. Add the chickpeas, squash and baby spinach. Toss lightly to wilt the spinach. Season with the lemon juice, cinnamon, paprika, salt and pepper. Toss gently to combine and enjoy.

Modifications:
-I didn't have any spinach so I used romaine lettuce.

Here is what you will need:

Cook the bulgur wheat according to package instructions.



Split open the squash and scoop out the inside.

Place the squash in a microwave safe bowl.  Add 1-2 Tbsp of water to each squash.  Microwave for 15 minutes.

Once the squash is finished, scoop out the flesh.  Note:  It will be VERY HOT!

Drain and rinse the chickpeas/garbanzo beans.  Toast them in a pan with olive oil for 3-4 minutes.  Take out and put in bowl.

Add the butter and the sqash.  Brown the squash on each side.

Add to the chickpeas.

Add the bulgur wheat and the cut up spinach.

Season with the lemon juice, cinnamon, and paprika.

Here's what you'll end up with:

Our Thoughts:

It's no surprise that when I saw this dish contained both bulgur wheat and squash that I had to try it. 

After making this dish I think there are a couple of things that I would change.  First, I would go ahead and cut the edges of the squash off and cut up the squash into cubes before cooking it.  I don't feel that I got as much meat out of the squash after cooking it because it was so hot.

Secondly, I think I would leave any green whether it be spinach or the lettuce out.  I don't think it really added anything to the dish either in taste or texture.

I loved the addition of the chickpeas in this dish.  The crunch texture was a good contrast to the soft sweetness of the squash.

Hope you enjoy!

April