Stuffed Delicata Squash (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Stuffed Delicata Squash

http://www.eatingwell.com/recipes/stuffed_delicata_squash.html

From EatingWell:  January/February 2014

In this Tex-Mex-seasoned stuffed delicata squash recipe we swap out half of the ground beef you’d normally use for bulgur to reduce saturated fat without skimping on the amount of stuffing. Serve with a mixed green salad with cilantro vinaigrette.

4 servings, 1/2 stuffed squash each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 425°F.
  2. Brush the cut sides of the squash with 2 teaspoons oil and sprinkle with 1/4 teaspoon salt. Place facedown on a large baking sheet. Bake until tender and browned on the edges, 25 to 30 minutes.
  3. Meanwhile, bring bulgur and water to a boil in a small saucepan. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 10 minutes. Drain well.
  4. Heat the remaining 4 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until beginning to brown, 4 to 5 minutes. Add beef, chili powder and the remaining 1/4 teaspoon salt; cook, stirring and breaking up with a spoon, until the meat is cooked through, about 5 minutes. Stir in the bulgur and cook 1 minute. Stir in yogurt.
  5. Spoon about 3/4 cup filling into each squash half. Serve sprinkled with pepitas.

Nutrition

Per serving : 344 Calories; 15 g Fat; 3 g Sat; 8 g Mono; 44 mg Cholesterol; 35 g Carbohydrates; 22 g Protein; 10 g Fiber; 443 mg Sodium; 874 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 2 lean meat, 2 fat

Tips & Notes