Instructions

1. Cut the squash in half, horizontally. Scoop out the seeds and membrane, then rub the flesh with oil.
2. Cut the onion into 4 wedges, the pepper into four pieces.
3. 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.
4. Let them cool.
5. Meanwhile, cook the bulgar wheat, following the packet’s instruction. Let it rest, under cover, for 10 minutes, then fluff it with a fork.
6. Chop the salad onions and add to the pan together with the cumin seeds, oil, lemon juice, Salt and pepper.
7. 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.
8. Roughly chop up the roasted vegetables and mix them with the bulgar wheat
9. Add the chopped parsley - at this point you can add some crumbled goat’s or feta cheese for a vegetarian version.
10. Spoon the bulgar wheat mixture into the squash skins and roast for another 5-10 minutes, to warm through.
11. Serve warm.