- 4 large summer squash (about 8 ounces each)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1/2 cup sliced almonds
- Coarse salt and ground pepper
- 3/4 cup bulgur wheat
- 8 ounces feta cheese, crumbled, lemon wedges, for serving
- Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
- Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
- Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
- Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.
Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.