Stuffed Delicata Squash
This stuffed delicata squash is good for you and delicious!
Servings 4 servings
- 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.
Calories: 336kcal | Carbohydrates: 39g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 431mg | Potassium: 1290mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4300IU | Vitamin C: 30.1mg | Calcium: 150mg | Iron: 4.3mg