In this Tex-Mex-seasoned stuffed delicata squash recipe, half of the ground beef is swapped out for bulgur to reduce saturated fat without cutting back on the amount of stuffing.

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  • Preheat oven to 425 degrees F.

  • Brush the cut sides of the squash with 1 teaspoon oil and sprinkle with 1/8 teaspoon salt. Place facedown in a small baking pan. Bake until tender and browned on the edges, 25 to 30 minutes.

  • Meanwhile, bring bulgur and water to a boil in a small saucepan. Reduce heat to a simmer, cover and cook until tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain well.

  • Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 3 to 5 minutes. Add beef, chili powder and the remaining 1/8 teaspoon salt; cook, stirring and breaking up chunks with a spoon, until the meat is cooked through, 3 to 5 minutes. Stir in the bulgur and cook for 1 minute. Remove from heat and stir in yogurt.

  • Spoon about 3/4 cup filling into each squash half. Serve sprinkled with pepitas.


Tip: To toast small seeds: Heat a small dry skillet over medium-low heat. Add seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a bowl to cool.

Nutrition Facts

344 calories; 14.6 g total fat; 3.4 g saturated fat; 44 mg cholesterol; 495 mg sodium. 874 mg potassium; 34.8 g carbohydrates; 8.7 g fiber; 6 g sugar; 22 g protein; 17333 IU vitamin a iu; 23 mg vitamin c; 42 mcg folate; 153 mg calcium; 4 mg iron; 111 mg magnesium;

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Rating: 4 stars
Delicious and satisfying I made this using 93% ground turkey instead of beef since that's what I had on hand worked fine. Did not use pepitas. Half a squash was very filling and satisfying. Leftovers for lunch were good I added a slice of the 40 calorie ultra thin provolone on top - yum! Pros: Inexpensive tasty Read More