Stuffed Acorn Squash
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
6
- Ingredients
- 6 round Zucchini
- ½ cup Bulgur (heaped)
- boiling water
- 1 Tbsp Oil
- 1 onion (finely chopped)
- ½ cup Vegetarian ground meat
- 1 Tbsp chopped parsley
- 1 Tbsp olive oil
- 1 Tbsp tomato puree
- 1 tsp crushed Red pepper flakes
- 1 tsp ground Cumin
- 1 tsp chopped mint
- salt
- freshly ground Black pepper (to taste)
- To garnish
- Lemon wedge
Product recommendation
You can freeze the courgette flesh to use in an another recipe.
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 große Non-stick pan, 1 Slotted spatula, 1 Tablespoon, 1 Measuring cups, 1 Paper towel, 1 canning jar (ca. 1,5 l Inhalt), 1 Ladle
Preparation steps
1.
Cut the tops off the zucchini and scoop out the flesh, leaving a thin 'wall' of flesh Discard the flesh. See note.
2.
Put the bulgur wheat in a bowl and cover with boiling water. Leave to soak for about 20 minutes until all the water has been absorbed.
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a baking dish.
4.
Heat the oil in a skillet (frying pan) and cook the onion and and soya mince for a few minutes until the onion is beginning to soften. Remove from the heat and tip into a bowl.
5.
Stir in the soaked bulgur wheat and the remaining ingredients.
6.
Divide the fililng between the zucchini shells and place the lids loosely on top.
7.
Bake for 20-30 minutes until the zucchini are tender and the filling is browned. Serve garnished with lemon wedges.
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