Butternut Squash stuffed with Bulgur Wheat and Feta

Total time55 mins

10 minspreparation time

45 minscooking time

Baked squash stuffed with bulgur wheat, tomatoes and feta. A delicious vegetarian main course, perfect for Autumn.

Ingredients

4 portion(s)

butternut squash

1 tbsp

olive oil

100 g

bulgur wheat

300 ml

water

150 g

cherry tomatoes

60 g

feta cheese

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

 ½ tsp

red chilli pepper

1 tbsp

chopped parsley

Nutritional facts (per portion):886 kJ / 212 kcal

Preparation

Step 1

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.

Step 2

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.

Step 3

Sprinkle the finished dish with parsley and pepper and then serve.

Recipe-ID: 916

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

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.

Sprinkle the finished dish with parsley and pepper and then serve.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends