Butternut Squash stuffed with Bulgur Wheat and Feta
Baked squash stuffed with bulgur wheat, tomatoes and feta. A delicious vegetarian main course, perfect for Autumn
- Preparation Time10 mins
- Cooking Time45 mins
Nutrition per serving
- Energy211 Kcals
- 2 butternut squash (about 600 g)
- 1 tablespoon of olive oil
- 100 g of bulgur wheat
- 300 ml of water
- 150 g of cherry tomatoes
- 60 g of feta cheese
- 1 tablespoon Kikkoman Soy Sauce
- 0/5 teaspoons of red chilli pepper
- 1 tablespoon of chopped parsley
Preheat the oven to 190 degrees. Cut the pumpkins lengthwise, remove and discard the pips, put them on a baking tray and pour over the olive oil. Bake for 30 minutes.
Meanwhile, boil the bulgur wheat in 300 ml of water until it absorbs all the water. When cooked, mix with soy sauce, chopped cherry tomatoes and feta cheese. Fill the pumpkin cavities with the filling and continue baking for 15 minutes.
Sprinkle the finished dish with parsley and pepper and then serve.