Thursday, July 14, 2016

Stuffed Summer Squash with Bulgur and Feta Cheese

Recipe from Everyday Food Magazine and Husband-Tested in Alice's Kitchen
Serves 4

Okay!  The squash invasion has definitely begun here in Orange County!  Here is one of several Husband-Tested Recipes that will use up all that squash in yummy ways!  Stuffed Squash with Bulgur and Feta has flavors and textures that I especially like. It’s lemony, salty, crunchy and chewy.  It makes a great vegetarian lunch or side dish.  This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.  Lost River Market & Deli has bright yellow summer squash grown locally.  You'll find bulgur and almonds in the bulk section of the store and feta cheese in the dairy aisle. 

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
½ cup sliced almonds
Coarse salt and ground pepper
¾ cup bulgur wheat
8 ounces feta cheese, crumbled
Lemon wedges, for serving

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.  Sprinkle with a little salt and pepper. Set aside.
Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and ¼ 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. (If you have extra filling, serve it over brown rice for a quick lunch.)
Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.
Stuffed Summer Squash with Bulgur and Feta Cheese just out of the oven!!

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