Stuffed Acorn Squash

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 acorn squash, cut in half lengthwise and seeded
• 2 tablespoons maple syrup
• 1/2 cup walnuts, chopped
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 celery rib, thinly sliced
• 1 granny smith apple, cored and cut into 1/4 inch dice
• 1/3 cup golden raisin
• 1/4 cup bulgar wheat, uncooked
• 3/4 cup chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon ground cinnamon

Recipe

• 1 heat oven to 400.
• 2 coat jelly roll pan or baking pan with sides with nonstick cooking spray.
• 3 brush cut sides of squash with total of 1 tbsp maple syrup.
• 4 place squash cut side down on pan.
• 5 bake in 400 oven for 30 to 35 minutes or until fork tender.
• 6 stuffing- in nonstick skillet, toast walnuts over medium heat until fragrant, 3 minutes. transfer to plate.
• 7 in same skillet, heat oil over medium high heat. add onion and celery, cook 3 minutes.
• 8 add apple, raisins, bulgur, broth, salt and cinnamon. bring to a boil. lower heat to medium and cover. simmer 12 to 15 minutes or until bulgur is tender and liquid is absorbed.
• 9 stir in walnuts.
• 10 reduce oven temperature to 375. turn squash halves, cut side up. fill each squash with about 1/2 cup stuffing. drizzle with remaining syrup.
• 11 bake in 375 oven for 15 minutes or until stuffing is heated through and tops are glazed with syrup.