This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.

Reviews (1)

7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
08/02/2011
This squash recipe was delicious. I ended up using some shredded mozzarella cheese along with the feta because I didn't have enough feta cheese. I was happy to be able to use up the yellow squash I had just picked out of the garden. I am sure to make it again.