Meanwhile, preheat oven to 350°F/180°C.
Coat a 9 X 13" 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 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 so that cut sides are up. Divide bulgur mixture into squash cavities.
Pour remaining 1 cup water into bottom of baking dish; cover with foil; bake for 50 to 75 minutes, until squash is fork tender. Uncover and bake 5 minutes longer.
Makes 8 servings.
Nutrition Facts for this squash recipe:
Nutritional Information Per Serving:
Calories 320;
Protein 6 g;
Carbohydrates 64 g;
Sodium 30 mg;
Fat 8 g;
Saturated Fat 2 g;
Cholesterol 4 mg;
Dietary Fiber 9 g
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© Copyright 2007 by path2healthyliving
Recipe - Squash Stuffed with Bulgur and Apples
Recipe Ingredients
1 cup/250 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/250 mL raisins
2/3 cup/160 mL coarsely-chopped walnuts
3/4 cup/180 mL orange juice
1/4 cup/60 mL orange all-fruit preserves
1-1/4 tsp/6 mL Pumkin pie seasoning
Cooking Spray
Recipe Cooking Directions
Place bulgur in large bowl; add 2 cups water and set aside for 30 minutes to soften.
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