Stuffed acorn squash with bulgur pilaf
Stuffed acorn squash with bulgur pilaf - hearty, creamy, sweet and savory - this dish tastes like fall, and it looks the part. Serve it as a festive side on Thanksgiving, or a main vegan/vegetarian meal.
Ingredients
- 2 acorn squashes
- 2 onions, chopped
- 3 medium carrots, grated
- 1/2 cup bulgur wheat
- 5-6 Tbs raisins
- 1 cup hot vegetable broth or water
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp turmeric
- 1 tsp salt
- 4 Tbs coconut (olive) oil, divided
- 1/2 cup chopped almonds
- 2/3 cup coconut milk
- chopped fresh chives to garnish
Instructions
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Preheat oven to 400 °F.
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Cut the acorn squash in half, brush with coconut oil, and sprinkle with some brown sugar. Place on a baking tray, cut side down, and roast for 30 min, or until soft.
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Meanwhile, heat 3 Tbs coconut or olive oil, and add the chopped onions. Cook for 15 minutes until they caramelize. Add 2 cups grated carrots (2-3 carrots), the spices, 4 tbs water and cook until carrots have softened. Add the bulgur wheat, the raisins, and 1 cup hot broth or water. Cover and let the bulgur absorb the liquid (15 min).
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Add the coconut milk to the bulgur mixture, stir well until incorporated, and divide evenly among the roasted acorn squash halves. Put back in the oven, and bake for another 10 minutes.
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Melt the remaining 1 Tbs of coconut oil, or butter, and toast the chopped almonds, add a dash of cinnamon, a pinch of brown sugar and salt. Sprinkle the crunchy topping over the squash halves, and serve with fresh chopped chives.