Reviews (1) Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 08/02/2011 This squash recipe was delicious. I ended up using some shredded mozzarella cheese along with the feta because I didn't have enough feta cheese. I was happy to be able to use up the yellow squash I had just picked out of the garden. I am sure to make it again.
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Gallery Stuffed Squash with Bulgur and Feta Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 4 large summer squash (about 8 ounces each) 2 tablespoons olive oil 1 small onion, finely chopped 1/2 cup sliced almonds Coarse salt and ground pepper 3/4 cup bulgur wheat 8 ounces feta cheese, crumbled, lemon wedges, for serving
Cook’s Notes Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.
Gallery Stuffed Squash with Bulgur and Feta
Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 4
Gallery
Stuffed Squash with Bulgur and Feta
Stuffed Squash with Bulgur and Feta
Stuffed Squash with Bulgur and Feta
Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 10 mins
Servings: 4
prep: 15 mins
total: 1 hr 10 mins
prep:
15 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 4 large summer squash (about 8 ounces each) 2 tablespoons olive oil 1 small onion, finely chopped 1/2 cup sliced almonds Coarse salt and ground pepper 3/4 cup bulgur wheat 8 ounces feta cheese, crumbled, lemon wedges, for serving
Directions
Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.
Cook’s Notes Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.
Cook’s Notes
Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 08/02/2011 This squash recipe was delicious. I ended up using some shredded mozzarella cheese along with the feta because I didn't have enough feta cheese. I was happy to be able to use up the yellow squash I had just picked out of the garden. I am sure to make it again.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 08/02/2011 This squash recipe was delicious. I ended up using some shredded mozzarella cheese along with the feta because I didn't have enough feta cheese. I was happy to be able to use up the yellow squash I had just picked out of the garden. I am sure to make it again.Martha Stewart Member
Rating: Unrated 08/02/2011
This squash recipe was delicious. I ended up using some shredded mozzarella cheese along with the feta because I didn’t have enough feta cheese. I was happy to be able to use up the yellow squash I had just picked out of the garden. I am sure to make it again.
Rating: Unrated
All Reviews for Stuffed Squash with Bulgur and Feta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Squash with Bulgur and Feta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
