Roasted squash stuffed with bulgar wheat
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes

Background
You could serve this roasted squash stuffed with bulgar wheat as a main vegan dish or as a side dish, part ofΒ a roast dinner. For a vegetarian version you can add some crumbled cheese - feta, goatβs cheese or blue cheese.
Ingredients
- 1 butternut squash
- 1 red bell pepper
- 1 onion
- 4 cloves of garlic
- 1 red chilli, optional
- Β½ cup bulgar wheat
- 1 cup water
- 4 salad onions
- 1 tsp black cumin seeds
- 1 Tbsp Olive oil
- 1 lemon, juiced
- Salt & pepper
- Chopped parsley
Instructions
- 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 theyβre tender.
- Let them cool.
- Meanwhile, cook the bulgar wheat, following the packetβs 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 goatβs 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.
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Categories
- Meal Type: - Dinner - Lunch - Main - Roast - Seasonal - Side - Supper
- Cuisines: - Middle Eastern
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Other Vegetables - Whole grains
- Health and Diet: - Combination - Dairy Free - Egg Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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