Stuffed Squash Recipe

Name: Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 squash (yellow crookneck, green or any small squash); 1 c. bulgur wheat; 1 c. vegetable stock; 3 Tbsp. chopped parsley; 1/4 c. diced bell pepper (red or green); 1/4 c. sliced carrots; 3 thinly sliced green onions; 2 c. shredded Monterey Jack cheese; 1/4 tsp. black pepper; 1 egg, beaten; 1 tsp. dry basil; 1/2 tsp. oregano; 1 clove garlic; 1 (8 oz.) can tomato sauce; 1 c. corn

Servings: persons

10 squash (yellow crookneck, green or any small squash)
1 c. bulgur wheat
1 c. vegetable stock
3 Tbsp. chopped parsley
1/4 c. diced bell pepper (red or green)
1/4 c. sliced carrots
3 thinly sliced green onions
2 c. shredded Monterey Jack cheese
1/4 tsp. black pepper
1 egg, beaten
1 tsp. dry basil
1/2 tsp. oregano
1 clove garlic
1 (8 oz.) can tomato sauce
1 c. corn

1
Combine bulgur and stock in a big bowl until liquid is absorbed (1 hour).
2
Add corn, bell pepper, carrots, onions, cheese and egg and mix.
3
Then add tomato sauce and all spices and stir again.
4
Wash and trim squash as needed and cut in half lengthwise. Scoop out seeds and some pulp from each half.
5
Mix in any pulp (hot seeds) with bulgur mix.
6
Stuff and mound onto each squash half.
7
Bake, uncovered, at 375u00b0 for 30 to 35 minutes in pan filled with 1/4-inch water.

626

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 15 ingredients. The key ingredients include: 10 squash (yellow crookneck, green or any small squash), 1 c. bulgur wheat, 1 c. vegetable stock, 3 Tbsp. chopped parsley, and more.

Yes, Stuffed Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Squash

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