Butternut Squash stuffed with Bulgur Wheat and Feta

Total time 55 mins
10 mins preparation time
45 mins cooking time

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

Ingredients

4 portion(s)
2 
butternut squash
1 tbsp
olive oil
100 g
bulgur wheat
300 ml
water
150 g
cherry tomatoes
60 g
feta cheese
 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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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.

Let us know what you think

Thank you for your feedback!

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

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