Ingredients
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Nonstick cooking spray
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2 1-1.5 pound acorn squash
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1 tablespoon olive oil
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1 tablespoon butter
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½ cup chopped carrot
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½ cup chopped celery
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½ cup chopped onion
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1 ½ cup cooked bulgur
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¼ cup chopped dried tart red cherries
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¼ cup chopped fresh Italian parsley
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½ teaspoon salt
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½ teaspoon black pepper
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1 orange
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½ cup chopped toasted hazelnuts
Directions
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Preheat oven to 400°F. Line a large baking sheet with foil; lightly coat foil with cooking spray. Cut squash in half; remove and discard seeds. Place squash cut sides down on the prepared baking sheet. Roast about 25 minutes or until tender.
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In a large saucepan heat oil and butter over medium. Add carrot, celery, and onion; cook and stir about 10 minutes or until tender. Stir in bulgur, cherries, 2 Tbsp. parsley of the, and 1/4 tsp. each of the salt and pepper; heat through.
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Meanwhile, remove 2 tsp. zest and squeeze 6 Tbsp. juice from orange. In a small bowl stir together orange zest, hazelnuts, and the remaining 2 Tbsp. parsley.
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Turn squash cut sides up. Sprinkle with the remaining 1/4 tsp. each salt and pepper. Fill squash halves with bulgur mixture. Sprinkle hazelnut mixture over stuffed squash and drizzle with orange juice.
Tip
Acorn squash are commonly available with a dark green skin, but white, golden, and striped varieties are also available.
Nutrition Facts (per serving)
| 351 | Calories |
| 16g | Fat |
| 52g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 351 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 3g | 15% |
| Cholesterol 8mg | 3% |
| Sodium 349mg | 15% |
| Total Carbohydrate 52g | 19% |
| Total Sugars 11g | |
| Protein 7g | 14% |
| Vitamin C 43.8mg | 49% |
| Calcium 124mg | 10% |
| Iron 3.4mg | 19% |
| Potassium 1114mg | 24% |
| Folate, total 85.2mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.