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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.

Source: Everyday Food, June 2004
Total Time Prep Servings Yield

Ingredients

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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.

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