Bulgur and Apricot Stuffed Acorn Squash


– 2 acorn squash, halved and seeds removed

– 1 cup coarse bulgur

– 2 cups vegetable broth

– 1 tablespoon olive oil

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 1/2 cup dried apricots, chopped

– 1/4 cup pine nuts

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground cumin

– Salt and pepper to taste

– Fresh parsley, chopped, for garnish




  1. Preheat your oven to 375°F (190°C).


  1. Place the acorn squash halves, cut side down, on a baking sheet. Roast in the oven for 25-30 minutes or until the squash is tender.


  1. While the squash is roasting, in a saucepan, bring the vegetable broth to a boil. Add the bulgur, reduce the heat to low, cover, and simmer for about 12-15 minutes or until the bulgur is tender and has absorbed the broth.


  1. In a separate pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.


  1. Stir in the dried apricots, pine nuts, ground cinnamon, ground cumin, salt, and pepper. Cook for an additional 3-5 minutes, allowing the flavors to meld.


  1. Combine the cooked bulgur with the apricot mixture.


  1. Once the acorn squash is done, flip them over, and fill each half with the bulgur and apricot stuffing.


  1. Return the stuffed squash to the oven and bake for an additional 15 minutes.


  1. Garnish with chopped fresh parsley before serving.


This unique and exotic recipe brings together the sweet notes of apricots, the nuttiness of bulgur, and the earthy richness of acorn squash, creating a delightful and visually appealing dish. Enjoy!

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