Bulgur-Stuffed Acorn Squash with Feta and Spinach

Bulgur-Stuffed Acorn Squash with Feta and Spinach

Acorn squash roasted cut-side down, then stuffed with toasted bulgur, shallot, garlic, grated carrot, spinach, and feta. Recipe by Sunbasket — garnish with yogurt and pine nuts.

Ingredients

• 1 acorn squash
• Olive oil
• ¼ cup pine nuts
• 1 to 2 shallots, peeled and thinly sliced
• 1 garlic clove, minced
• 1 carrot, scrubbed and finely grated
• ⅔ cup bulgur
• 1⅓ cups water
• 3 cups spinach, chopped
• Fresh flat-leaf parsley, chopped
• ½ cup crumbled feta
• 1 tablespoon sherry vinegar
• ¼ cup Greek yogurt
• Kosher salt and freshly ground black pepper

Method

1. Heat the oven to 375°F.
2. Cut the acorn squash in half from stem to tip. Scoop out and discard the seeds. Rub both sides with oil, set the halves cut-side down on an oiled sheet pan, and bake until golden on the edges and tender when pierced with a fork, 30 to 35 minutes.
3. While the squash cooks, toast the pine nuts in a frying pan over low heat until fragrant and golden, 4 to 6 minutes. Transfer to a plate.
4. In the same pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot, garlic, and carrot; season with salt and pepper. Cook, stirring occasionally, until the shallot and carrot are tender, 3 to 5 minutes.
5. Stir in the bulgur and cook until toasted and fragrant, 2 to 4 minutes. Add the water, bring to a boil, cover, and remove from the heat. Let sit, covered, until the liquid is absorbed and the bulgur is soft, 8 to 10 minutes.
6. Fold in the spinach until wilted. Add the parsley and feta and season with salt and pepper. Go light on the salt—the feta is already salty.
7. In a small bowl, whisk the sherry vinegar with 2 tablespoons oil. Season with salt and pepper. Toss with the bulgur stuffing.
8. Fill the squash cavities with stuffing and serve any extra on the side. Garnish with yogurt and the toasted pine nuts.