This is a recipe that I cut out of Family Circle magazine forever ago and had wanted to try but didn’t necessarily have the guts. I don’t know – sometimes healthy recipes scare me because I’m not sure if my family will like them. This one was a home run for sure. My 3 year old ate it up without a word from me! I actually substituted 1/2 cup rice for the bulgur wheat and 1 cup chicken broth with that.
-3 acorn squash, cut lengthwise and seeded
-1 Tbsp maple syrup (I just used pancake syrup on hand)
-1/2 cup walnuts, chopped (optional)
-2 tsp canola oil
-1 large onion, finely chopped
-1 large celery stalk, thinly sliced
-1 Granny Smith apple, cut into 1/4 inch cubes
-1/3 cup raisins, chopped (they suggest golden, I used what I had on hand)
-1/4 cup uncooked bulgur wheat (I used 1/2 cup uncooked rice)
-3/4 cup chicken broth (if using the rice, use 1 cup broth)
-1/4 tsp ground cinnamon
-1/4 tsp salt
1. Heat oven to 400 degrees. Grease a jelly roll pan (15x10x1). Brush cut surfaces and inside of acorn squash with maple syrup. Arrange squash, cut-side down, on pan. Bake in 400 degree oven for 30-40 minutes, until tender.
2. Toast walnuts in nonstick skillet over medium heat, stirring, 5 minutes or until golden. Transfer to paper towel.
3. Heat oil in skillet over medium-high heat. Add onion and celery; sauté 3 minutes, until just tender. Add apple, raisins, bulgur wheat, broth, cinnamon, and salt. Cover; simmer 15 minutes, until bulgur is tender and liquid absorbed. Stir in toasted walnuts.
4. Reduce oven heat to 375 degrees. Flip squash cut-side up. Fill with apple mixture. Drizzle with 1 tablespoon syrup. Bake in 375 degree oven for 15 minutes. I sprinkled a little brown sugar on them before serving.