Stuffed Squash

Name: Stuffed Squash
Ingredients: 10 squash (yellow crookneck, green or any small squash); 1 c. bulgur wheat; 1 c. vegetable stock; 3 Tbsp. chopped parsley; 1/4 c. diced bell pepper (red or green); 1/4 c. sliced carrots; 3 thinly sliced green onions; 2 c. shredded Monterey Jack cheese; 1/4 tsp. black pepper; 1 egg, beaten; 1 tsp. dry basil; 1/2 tsp. oregano; 1 clove garlic; 1 (8 oz.) can tomato sauce; 1 c. corn

15 ingredients

7 steps

Ingredients

10 squash (yellow crookneck, green or any small squash)
1 c. bulgur wheat
1 c. vegetable stock
3 Tbsp. chopped parsley
1/4 c. diced bell pepper (red or green)
1/4 c. sliced carrots
3 thinly sliced green onions
2 c. shredded Monterey Jack cheese
1/4 tsp. black pepper
1 egg, beaten
1 tsp. dry basil
1/2 tsp. oregano
1 clove garlic
1 (8 oz.) can tomato sauce
1 c. corn

Directions

1

Combine bulgur and stock in a big bowl until liquid is absorbed (1 hour).
2

Add corn, bell pepper, carrots, onions, cheese and egg and mix.
3

Then add tomato sauce and all spices and stir again.
4

Wash and trim squash as needed and cut in half lengthwise. Scoop out seeds and some pulp from each half.
5

Mix in any pulp (hot seeds) with bulgur mix.
6

Stuff and mound onto each squash half.
7

Bake, uncovered, at 375° for 30 to 35 minutes in pan filled with 1/4-inch water.