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
- 2 small delicata squash about 12 ounces each, halved and seeded
- 6 teaspoons extra-virgin olive oil divided
- 1/2 teaspoon salt divided
- 1/2 cup bulgur
- 1 cup water
- 1 small onion chopped
- 8 ounces lean ground beef 90% or leaner
- 2 tablespoons chili powder
- 1/2 cup nonfat or low-fat plain yogurt
- 4 teaspoons toasted pepitas
- 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 1/4 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 3/4 cup of filling into each squash half. Top with the toasted pepitas.