Stuffed Acorn Squash

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Stuffed Acorn Squash
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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
How healthy are the main ingredients?
olive oilparsleymintZucchinionionCumin
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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