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
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.)
|Stuffed Summer Squash with Bulgur and Feta Cheese just out of the oven!!|