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1
Preheat the oven to 350 degrees.
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2
Pierce each squash with a fork in a dozen places and roast for about 1 hour.
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3
Remove the squashes from the oven, let them cool slightly and then cut each one in half and scoop out the seeds.
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4
Place the bulgur wheat in a bowl and add 1 1/2 cups of boiling water.
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5
Set aside to soften for at least 30 minutes.
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6
Drain the bulgur wheat and combine it in a bowl with the rice, cashews and spices.
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7
Mix well and set aside.
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8
Saute the onion, ginger, garlic and peppers in the olive oil over medium-low heat until they are soft but not brown.
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9
Add the bulgur wheat mixture to the saute pan and continue to cook over medium-low heat for 3 to 4 minutes.
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10
Mix in the tomato paste and add 2 tablespoons of yogurt.
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11
Remove from heat and stir until the yogurt is thoroughly incorporated.
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12
Then add the rest, 2 tablespoons at a time.
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13
Taste and season with salt and pepper if desired.
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14
Turn the oven up to 400 degrees.
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15
Mound about 4 or 5 tablespoons of stuffing in each squash half.
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16
Place the squashes on a cookie sheet and drizzle a little olive oil over them.
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17
Bake for 20 minutes, or until both stuffing and squashes are lightly browned.
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18
Serve immediately.
