Today I started pulling out all of my Fall-related recipes: pumpkin loaves and muffins, pumpkin pies and cakes, pumpkin chili, cranberry this, squash that. I love Fall!! For tonight's dinner I remained in the Fall mentality and cooked up a couple of our favorites- Bulgur-Stuffed Squash, Cornbread Muffins and Peach Kuchen. This is definitely one of my favorite ways to enjoy squash- a little sweet and a little spicy, with all of the flavors blending nicely. Great autumn comfort food!
2 acorn squash, halved and seeded
3/4 c. bulgur wheat (quick cooking)
2-3 Italian sausages, casings removed (I've used hot and sweet and both are great depending on what you're in the mood for)
1/2 tsp. garlic powder or 1 garlic clove, minced
1 small sweet red pepper, seeded and diced
2 Tblsp. sweet chili sauce
1/4 tsp. salt, divided
2 Tblsp. maple syrup
1) Heat oven to 400 degrees. Place squash halves, cut side down, in 9x13-inch baking pan (may need to use two pans to hold all squash). Add 2 cups water. Bake 400 degrees for 35 minutes.
2) Meanwhile, put bulgur in a bowl. Pour 3/4 c. boiling water over bulgur; cover with plastic wrap. Let stand 30 minutes.
3) Once bulgur is softened, heat a skillet over medium-high heat. Add sausage, cook 2 minutes. Stir in garlic and red pepper; cook 3 minutes. Remove from heat. Stir in bulgur, chili sauce and 1/8 tsp. of the salt.
4) Remove squash from the oven; pour off water. Flip over squash, brush with maple syrup. Season squash with remaining 1/8 tsp. salt. Spoon bulgur and sausage filling into squash; return to oven. Bake 10 minutes. Serves 4