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1
Preheat the oven to 350F.
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2
Cut the squash in half lengthwise.
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3
Using a spoon or melon baller, scoop out the pulp, leaving 8 shells (reserve the pulp).
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4
Put the squash with the cut side down in a 13 x 9 x 2-inch nonstick baking pan.
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5
Pour the water into the pan.
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6
Bake for 8 to 10 minutes, or until the squash is tender.
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7
Drain the liquid.
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8
Turn the squash over.
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9
Leave the oven on.
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10
Meanwhile, in a food processor or blender, process the reserved squash pulp and mushrooms for 10 to 15 seconds, or until coarsely chopped.
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11
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
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12
Cook the squash mixture and onion for about 3 minutes, or until the onion is soft, stirring occasionally.
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13
Stir in the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper.
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14
Bring to a simmer.
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15
Reduce the heat to medium low.
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16
Cook, covered, for 10 minutes, or until the bulgur is tender.
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17
Spoon into the squash shells.
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18
Sprinkle with the Parmesan and pine nuts.
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19
Bake for 6 to 8 minutes, or until warmed through.
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20
To skip the baking and processing steps, thinly slice the squash and mushrooms, then cook with the onion as directed above.
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21
Simmer with the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper, also as directed in the recipe.
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22
Serve sprinkled with the Parmesan and pine nuts.
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23
(Per Serving)
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24
Calories: 53
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25
Total Fat: 1.5g
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26
Saturated: 0.5g
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27
Trans: 0.0g
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28
Polyunsaturated: 0.5g
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29
Monounsaturated: 0.5g
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30
Cholesterol: 1mg
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31
Sodium: 34mg
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32
Carbohydrates: 8g
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33
Fiber: 2g
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34
Sugars: 3g
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35
Protein: 3g
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36
Dietary Exchanges
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37
1/2 Starch
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38
1/2 Fat
