Acorn Squash With Pomegranate And Kale Tabbouleh Recipe

Name: Acorn Squash With Pomegranate And Kale Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash; 3 tablespoons olive oil, divided; 1 teaspoon pumpkin pie spice, divided; 1 teaspoon kosher salt, divided; 1/4 cup boiling water; 2 tablespoons uncooked bulgur; 5 1/2 tablespoons fresh lemon juice, divided; 1/4 teaspoon freshly ground black pepper; 1 cup thinly sliced stemmed green kale; 1 cup thinly sliced stemmed red kale; 1/2 cup pomegranate arils; 1/4 cup finely chopped red onion; 3 tablespoons sliced almonds, toasted; 1/2 cup tahini; 1 garlic clove, minced; 2 tablespoons pomegranate molasses

Servings: persons

2 acorn squash
3 tablespoons olive oil, divided
1 teaspoon pumpkin pie spice, divided
1 teaspoon kosher salt, divided
1/4 cup boiling water
2 tablespoons uncooked bulgur
5 1/2 tablespoons fresh lemon juice, divided
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced stemmed green kale
1 cup thinly sliced stemmed red kale
1/2 cup pomegranate arils
1/4 cup finely chopped red onion
3 tablespoons sliced almonds, toasted
1/2 cup tahini
1 garlic clove, minced
2 tablespoons pomegranate molasses

1
Preheat oven to 350u00b0.
2
Slice tops off squash, and reserve. Scoop out seeds and membranes; discard. Brush insides of squash evenly with 1 tablespoon olive oil. Sprinkle insides with 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon salt. Place squash and squash tops on a baking sheet; bake at 350u00b0 for 55 minutes or until tender.
3
Combine 1/4 cup boiling water and bulgur in a small bowl; cover tightly with plastic wrap, and let stand 20 minutes. Fluff bulgur with a fork.
4
Combine 1/4 cup lemon juice, remaining 1/2 teaspoon pumpkin pie spice, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons olive oil in a medium bowl, stirring well with a whisk. Add kale, bulgur, pomegranate arils, red onion, and toasted almonds to bowl; toss well to coat.
5
Combine tahini, remaining 1 1/2 tablespoons juice, and garlic in a small bowl. Spread tahini mixture evenly around insides of cooked squash. Divide kale mixture evenly between squash. Drizzle evenly with pomegranate molasses.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 acorn squash, 3 tablespoons olive oil, divided, 1 teaspoon pumpkin pie spice, divided, 1 teaspoon kosher salt, divided, and more.

Yes, Acorn Squash With Pomegranate And Kale Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Acorn Squash With Pomegranate And Kale Tabbouleh

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