Savory Grain-Stuffed Squash

Ingredients

• 6 medium-size acorn squashes
• 1 teaspoon sesame oil
• 1 ½ cups bulgur wheat
• 2 cups water
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon white pepper
• ½ teaspoon salt
• 2 tablespoons raisins
• 2 tablespoons toasted pine nuts

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    328 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 8 grams protein; 216 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut the bottom off each squash so that it will sit straight. Slice off the top, clean the seeds from the squash and prick the inside evenly with a fork. Place the squash in a shallow baking dish and add water to come halfway up the sides of the squash.
2. Place the sesame oil in a skillet over medium heat and warm. Add the bulgur wheat and cook, stirring frequently, until toasted, about 4 minutes. Add 1 cup of the water and stir. Add the ginger, cinnamon, pepper and salt and stir. Reduce heat and add remaining water by the quarter cup until the grain is soft, about 10 minutes. Remove from heat and stir in the raisins and pine nuts.
3. Preheat oven to 400 degrees.
4. Divide the grain mixture evenly among the squashes and cover the baking dish tightly with foil. Bake one hour, until the squashes are soft.