1 large acorn squash, about 4-‐5 pounds
1 cup bulgur
1 1/3 cup water
1⁄4 teaspoon salt
2 teaspoons olive oil
1 small onion, diced
1 small carrot, diced
2 cloves of garlic, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1⁄4 teaspoon salt
3⁄4 teaspoon paprika
2/3 cup cooked cannellini beans juice of half a lemon
2 tablespoons bread crumbs
Warm the oven to 400 degrees.
Cut the acorn squash in half widthwise and scoop out the seeds.
Cut the bottom of each half so the squash could be set flatly with the cut, hollowed out side up.
Place the squash on a greased baking sheet, cut side down and pierce it gently with a fork in a few places.
Roast for 30-‐45 minutes until the flesh of the squash in tender but not mushy.
Take the squash out of the oven to cool but adjust the temperature of the oven to 375 degrees.
While the acorn squash bakes, bring the water to a boil and add the salt and the bulgur.
Immediately cover and turn off the heat.
Let this rest for 30 minutes.
After 30 minutes all the water should be absorbed and the bulgur should be tender but not mushy.
In a large sauté pan, warm the olive oil over a medium heat.
Add the onion and cook it for 5-‐7 minutes or until it begins to brown.
Add the carrot and sauté for an additional 4 minutes.
Add the garlic, sage, and rosemary and cook for an additional minute.
Fold in the bulgur, cannellini beans, salt, and paprika and mix until they are well combined.
Turn off the heat and add the lemon juice.
Taste for seasoning and adjust according to your tastes.
Place the bulgur filling inside each acorn squash making sure to pack the filling down.
Sprinkle each half with breadcrumbs and spray the tops lightly with oil.
Return the filled squash to the baking sheet and bake for 10 minutes or until the tops of the filling appear golden.
Serves 2 as an entrée