Monday, September 29, 2014
I was gifted a big bag of acorn and butternut squash a few weeks back and wasn't exactly sure what I wanted to do with them because lately I have been short on time and preparing mostly quick, healthy meals. On one of the acorn squash I noticed a sticker with instructions on how to microwave the acorn squash. I had never though of that before! With that info in mind I decided to whip up a delicious autumn meal in under 15 minutes!
1 acorn squash (about the size of a grapefruit)
1 cup dry bulgur wheat
1 medium apple (I used jazz)
2 medjool dates
2 tbsp craisins
1 tbsp coconut oil
1/4 cup pecans
1/4 medium onion
olive oil spray
1/2 tsp cinnamon
1. Slice acorn squash in half, remove the seeds and spray with olive oil spray. Place cut side up in microwave for 6 minutes.
2. In a medium sauce pan add two cups of cold water to one cup of dry bulgur wheat. Set on medium-high. Once it comes to a boil reduce to low and cook for 12-15 minutes or until tender.
3. Add coconut oil to a saute pan.
4. Chop onion and add to coconut oil.
5. When acorn squash is finished cooking, scoop out flesh with a spoon. Run a knife through the chunks and add to onion.
6. Chop apples and dates and add acorn squash mixture. Add craisins. Saute for 5-6 minutes.
7. When bulgur is cooked, add to pan with apple mixture. Add cinnamon and pecans to mixture.
8. Scoop into the shells of the acorn squash & enjoy!
Adding a cooking sweet potato would have bee FANTASTIC but I didn't have any in my pantry!
Make this gluten free by using amaranth, quinoa or brown rice instead of bulgur.