Roasted squash stuffed with bulgar wheat
You could serve this roasted squash stuffed with bulgar wheat as a main vegan dish or as a side dish, part of a roast dinner. For a vegetarian version you can add some crumbled cheese – feta, goat’s cheese or blue cheese.
Ingredients
Method
- Cut the squash in half, horizontally. Scoop out the seeds and membrane, then rub the flesh with oil.
- Cut the onion into 4 wedges, the pepper into four pieces.
- Put the squash, onion, garlic cloves and pepper on a baking tray, then roast in the oven for about 30 minutes, or until the they’re tender.
- Let them cool.
- Meanwhile, cook the bulgar wheat, following the packet’s instruction. Let it rest, under cover, for 10 minutes, then fluff it with a fork.
- Chop the salad onions and add to the pan together with the cumin seeds, oil, lemon juice, Salt and pepper.
- When the roasted veggies have cooled, carefully scoop out the flesh of the squash, leaving a rim about 1 cm thick. Discard the skins of the pepper, onion and garlic.
- Roughly chop up the roasted vegetables and mix them with the bulgar wheat
- Add the chopped parsley – at this point you can add some crumbled goat’s or feta cheese for a vegetarian version.
- Spoon the bulgar wheat mixture into the squash skins and roast for another 5-10 minutes, to warm through.
- Serve warm.