Here is an easy fall meal packed with protein, fiber and other nutrients. This squash and bulgur recipe will satisfy your comfort-food cravings while keeping your body nourished and healthy.
Ingredients
1 cup bulgur wheat (dry coarse)
1 ½ cups Chicken Broth *may substitute with Vegetable Broth
Pinch salt
¼ teaspoon cumin
¼ teaspoon pepper
1 acorn squash
2 tablespoons butter
Instructions
Step 1: Cut Acorn squash in half and remove seeds. Place 1 tablespoon of butter in each half and bake for about 45 minutes at 350 degrees.
Step 2: While squash is cooking put bulgur, chicken broth, salt, pepper and cumin in a rice cooker and cook until all liquid is removed. About 30-45 minutes.
Step 3:Fill squash with bulgur and enjoy!
I hope you enjoy this recipe! Be sure to check out my other recipes and resources on this site.
