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Vegan North American Recipes
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Squash Stuffed with Bulgur and Apples
From: Family's Choice

A classic fall dish - healthful, and fancy enough for company.
Featured in our new Grains cookbook.

  • 1 cup / 25l mL bulgur
  • 3-1/2 cups / 850 mL water, divided
  • 4 medium acorn squash
  • 1 tbsp / 15 mL butter
  • 1 Granny Smith apple, peeled, cored and cubed
  • 1 cup raisins
  • 2/3 cup / 160 mL coarsely chopped Watkins HealthNut Walnuts
  • 3/4 cup / 150 mL orange all-fruit preserves
  • 1-1/4 tsp / 6mL Watkins Apple Bake Seasoning
  • Watkins Cooking Spray
Place bulgur in large bowl, add 2 cups/500 mL water and set aside for 30 minutes to soften.

Meanwhile, preheat oven to 350 deg F.
Coat a 9 X 13 " (23 x 33 cm) baking dish with cooking spray.

Cut squash in half and scoop out seeds.
Place squash, cut side down, in prepared baking dish.
Add 1-2 cup / 125 mL water.
Bake 15 minutes.

In large nonstick skillet, melt butter over medium heat.
Add apples, raisins and walnuts; cook stirring occasionally, for 5 minutes.

Stir in juice, preserves and Apple Bake Seasoning, cook for 2 minutes.

Drain any remaining water from bulgur.
Remove skillet from heat and stir in bulgur.

Remove baking dish from oven.
Flip squash, cut side up.
Divide bulgur muxture into squash cavities.

Pour remaining 1 cup water into bottom of baking dish; cover with foil;
bake for 50-75 minutes untill squash is fork tender.

Uncover and bake 5 minutes longer.
Makes 8 servings.