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Categories:Viewed: 108 - Published at: 7 years ago
Ingredients
- 3 small acorn squash, halved lengthwise and seeded
- 3/4 cup Bulgar wheat
- 1 tablespoon olive oil
- 1 (12 ounce) package soy chorizo
- 1/2 teaspoon garlic powder
- 1 red bell pepper, diced
- 2 tablespoons chili sauce
- salt
- 2 tablespoons maple syrup
Method
- Preheat the oven to 400 degrees. Put squash cut side down in a pan big enough to hold all of them and add 2 cups of water. Bake for 35 minutes.
- Bring 3/4 cup of water to a boil in a small pot. When it boils, remove from heat and add the bulgur. Lid it up and set aside for 30 minutes to soften.
- When there is about 10 minutes left on the timer start the stuffing. Heat a large skillet over medium heat. Remove soyrizo from it's plastic casing and add to the skillet along with the oil and cook for about 3-4 minutes until the soyrizo begins to brown. Sir in the garlic powder and bell pepper and cook for another 3-4 minutes until the pepper begins to soften. Take off the heat and add the bulgur, chili sauce and salt to taste.
- When the squash is done, remove it from the pan and pour off the water. Place back in the pan this time cut side up and brush with the maple syrup and sprinkle with salt. Spoon in filling, then bake for another 10 minutes.
