This Stuffed Delicata Squash is so easy and healthy. A little bulgur stretches a small amount of ground beef keeping this light and healthy. Creamy yogurt adds moisture and tang and pumpkin seeds add a delightful crunch! A family favorite from Eating Well!
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Stuffed Delicata Squash
It's September and I am soooo ready for it. I love fall! My CSA is over it too, we are starting to see squash show up in our basket. One of my favorites is delicata squash. It has a sweet subtle flavor, which according to Modern Farmer it tastes like a cross between sweet corn and pumpkin pie.
Okay. I'll go with that, since I can't come up with something better. What I love is that you can eat the skin. I hate peeling squash. I always end up peeling off some of my skin in the process. I was looking for a way to turn my delicata squash into a main dish and I found this Stuffed Delicata Squash from Eating Well. It sounded perfect!
Bulgur to Keep it Healthy
And it was. Perfect, that is. Since it was Eating Well, they made it healthy by stretching a small amount of ground beef with bulgur. I love bulgur, so I was on board with that.
If you haven't tried bulgur, you should! It's cracked wheat that has been pre-cooked a little. It cooks in only about 10 minutes! It's packed with protein, fiber and vitamins. A one cup serving gives you 8 grams of fiber. So, I am always looking for recipes that use bulgur.
A little Tex-Mex seasoning, some yogurt and onions add even more flavor. Then to top it off some toasted pumpkin seeds, added just the right crunch. This was light, healthy and delicious. Served with a salad it made a quick and easy dinner!
If you don't already get it, I highly recommend an Eating Well Magazine Subscription - right now it's $5.00 with an auto renewal!
Looking for another bulgur recipe:
This Glazed Salmon with Zucchini and Bulgur Pilaf is another favorite bulgur recipe. You can use the bulgur pilaf as a base for all kinds of dishes!
Stuffed Delicata Squash
Ingredients
- 2 small delicata squash about 12 ounces each, halved and seeded
- 6 teaspoons extra-virgin olive oil divided
- ½ teaspoon salt divided
- ½ cup bulgur
- 1 cup water
- 1 small onion chopped
- 8 ounces lean ground beef 90% or leaner
- 2 tablespoons chili powder
- ½ cup nonfat or low-fat plain yogurt
- 4 teaspoons toasted pepitas
Instructions
- Preheat oven to 425.
- Brush the cut sides of the squash with 2 teaspoons olive oil and sprinkle with salt. Place cut side down on a rimmed baking sheet and bake for 25-30 minutes.
- Meanwhile bring the bulgur and water to a boil in a small pot. Reduce the heat, cover and simmer for 10 minutes or until most of the liquid has been absorbed. Drain well.
- Heat the remaining 4 teaspoons of olive oil in a skillet over medium heat. Add the onion and cook for about 4-5 minutes. Add the beef, chili powder and ¼ teaspoon salt. Cook until the meat is browned and cooked through about 5 minutes. Stir in the bulgur and cook for about a minute and then stir in the yogurt.
- Spoon about ¾ cup of filling into each squash half. Top with the toasted pepitas.
Nutrition
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Lisa Bynum says
I've never had delicata squash, but the fact that you can eat the skin sounds very appealing. I also HATE peeling veggies. It's such a hassled and yep -- I always seem to remove a layer of skin in the process too.
Pam Greer says
You have to try it, it's so good!
Sandi says
I may actually get my husband to try this! He normally won't eat much squash, but with these amazing flavors I think he will.
Pam Greer says
You'll have to let me know what he thinks!
Danielle says
This looks so fabulous. Delicata squash is one of my favorites, although I've never tried stuffing. Such a great meal idea!
Pam Greer says
You will love it stuffed!
Hope says
What a healthy and tasty way to enjoy squash! Love all of the ingredients you have added in there with the seeds on top for a nice bit of texture.
Pam Greer says
It really is so good!
Lauren Vavala @ DeliciousLittleBites says
What a great fall recipe - loving all of the flavors together!
Pam Greer says
Thanks Lauren, it's so good!
Michele says
WE loved this dish..;... it was so good! I still cant believe my husband asked for it again, since he's not a big veggie eater, we'll definitely be putting this on the rotation!
Pam Greer says
We loved it too!
Marjory says
This is delicious! I'm always looking for ways to eat more healthy grains like bulgar! Great recipe!
Pam Greer says
Me too!
Gloria @ Homemade & Yummy says
That is a meal on its' own. Love squash...one of the great things about fall cooking.
Kristine says
This stuffed squash looks delicious! My husband could eat squash every day, I think I'll make this for him. Thanks for posting!
Benjamin Gorges says
I actually have bulgur on my list of things to cook with right now. I brought my grandma out for lunch yesterday and she was telling me how much she loved it. Maybe I'll have to give this a try!
Platter Talk says
Baked squash is one of my favorite things! Thanks for the new recipe. I'm with Ann, I always eat the skin too. It's almost a treat.
Helen | Fuss Free Flavours says
I'm not generally a squash type person but pumpkin pie + sweet corn sounds like a winner to me!
Miz Helen says
Your stuffed squash looks awesome, we will love it! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
Miz Helen
Ann says
It looks a bit like our butternut pumpkin. I always eat the skin on roasted pumpkin (except the tough Queensland Blues). Such a tasty looking dish. We are heading towards the heat and humidity. Gee I'd like Sprint to last a bit longer this year.