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

Pecan-Stuffed Butternut Squash

Pecan-Stuffed Butternut Squash
2 medium butternut squash (about 3lbs each)
3/4 tsp salt
Pepper, optional
4oz cream cheese, softened
1/4 cup butter, softened
3 Tbsp brown sugar
1/2 cup chopped pecans

Directions:  Cut each squash in half lengthwise; discard seeds.  Place squash cut side down in two 13x9inch dishes; add 1/2 inch water.  Bake, uncovered, at 350 degrees for 1 hour.

Turn squash over; sprinkle with salt and pepper if desired.  In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy.  Stir in pecans.  spoon into squash cavities.

Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.

Modifications:
-I divided the recipe in half.

Here's what you'll need:

Preheat oven to 350 degrees.

Cut the squash length-wise and then scoop it out.

Fill the bottom of a 9x13 baking dish with 1/2 inch of water and lay the squash, cut side down, into the dish.

Bake or 45 minutes to 1 hour.

While the squash is baking, mix together the cream cheese, butter and brown sugar. 

Throw in the pecans and mix it together.

After about 45 minutes to an hour, pull the squash out and turn it over.  Spoon in the cream cheese mixture.

Put it back into the oven for about 15 to 20 minutes.

Here's what you'll end up with:

Our Thoughts:
We have developed a love for acorn squash.  Normally I just cut it up and make it into "fries" almost by just roasting the squash but this had a great flavor, too, and the cream cheese filling added a little extra sweetness.

While we enjoyed this dish, I just don't think it is very feasible for a normal summer's day.  The whole time I was eating this I kept thinking how good it would be for Thanksgiving dinner as it seems more like a comfort food with the cream cheese and pecans. 

While little effort went into making this dish, it still took almost an hour and a half from start to finish.

Hope you enjoy!
April

Roasted Acorn Squash

I got this recipe in my Weight Watchers packet this week and thought they would go great with the veggie-filled burgers.

Roasted Acorn Squash
1 acorn squash
Coarse salt
Chili powder
cooking spray

Directions:  Peel and chop up the squash.  Preheat the oven to 450 degrees.  Coat pan with cooking spray.  Sprinkle on salt and chili powder.  Spray the cooking spray on the squash.  Bake for 16-18 minutes.

Here's what you'll need:

Cut off the ends

Peel

Scoop out the seeds

Cut up

Preheat oven to 450 degrees

Coat a pan with cooking spray.  Spread out and sprinkle with sale and chili powder and then spray the squash with the cooking spray.

In to the oven for 18-20 minutes.  I had some extra sweet potatoes so I cut them up and put them in, too.

Here's what you'll end up with:

Our Thoughts:

We loved this!  I was really kind of surprised because I wouldn't say that I have typically been a squash kind of girl but it was really good.

The one thing I will say is that it was really, really hard to cut, peel, and cut up this squash-much harder than a sweet potato.  The sweetness came out of the squash after roasting but it still had a firm texture like a potato.  I can't wait to make this again and maybe cut up some onion and apple to roast along with it.  I also can't wait to grill the squash.

I did have some left-over sweet potato so I just added it to the pan and roasted it, too.  It was fabulous!  Scott couldn't get enough of it.

Hope you enjoy!

April