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Two plates of Bulgur Stuffed Acorn Squash.
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Bulgur Stuffed Acorn Squash

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 2 acorn squashes
  • olive oil
  • maple syrup
  • 3/4 cup bulgur
  • 1 onion
  • 2 yellow apples
  • 1 bunch kale
  • 2 cups cooked chickpeas
  • 3 Tbsp tahini
  • 1 Tbsp maple syrup
  • 1/2 lime
  • 1 pomegranate

Instructions

  • Preheat oven to 350 F (180°C).
  • Wash acorn squash and cut into rings very carefully not to cut into your fingers. Remove seeds.
  • In a small bowl whisk together equal parts olive oil and maple syrup. Depending on the size of the acorn squashes you will need 2 or 3 Tablespoons of each. Whisk until creamy consistency, then brush onto both sides of the acorn rings'.
  • Place olive oil maple syrup smothered acorn rings on a baking sheet and place in hot oven for 20 minutes, then turn around and continue roasting for another 20 minutes.
  • While squash is roasting, prepare bulgur.
  • Put bulgur and 1 tsp salt in a pot with lid. Add boiling water while stirring until covered completely and about half an inch above the top. Put on lid and let sit for 15 minutes.
  • Peel and chop onion.
  • Wash and destalk and finely chop kale.
  • Wash and core and chop apples.
  • Heat a large pan over medium heat. Once hot add a dollop of olive oil and once hot add onions.
  • Fry until translucent. Then add apples and kale.
  • Once apples and kale are soft add chickpeas and bulgur.
  • Salt and pepper to taste.
  • In a small bowl mix tahini, 1 tbsp maple syrup, juice of half a lime and then add water 1 tablespoon at a time until desired consistency is reached.
  • Once acorn squash is finished roasting. It should be soft and golden. Take out of the oven and place flowers on plates. Fill up the holes with kale chickpea apple bulgur and top with lime maple tahini dressing and a couple pomegranates.