6 to 8 cloves garlic, roughly chopped
1 15 oz. can stewed or diced (Italian) tomatoes
15 or 20 black or favorite type of olives - sliced
1 15 oz. can quartered artichoke hearts
1/2 to 1 cup white wine (such as Pinot Grigio)
black pepper and sea salt to taste
1 cup vegetable broth
2 Tablespoons olive oil
1 cup bulgar (cracked wheat) presoaked and drained
3 acorn squash, cut in half (scoop seeds and clean middle)
Saute garlic in 2 tbsp olive oil over low heat. Add artichoke hearts, and cook until they get a little bit of color. Add 1/2 cup wine (reserve remaining wine to add only if more liquid is needed.) Cook until wine is slightly reduced, concentrating the flavor. Add canned tomatoes and juice, sliced olives and 1 cup of vegetable broth. Add the presoaked (& drained) bulgar. Add black pepper and sea salt to taste and simmer while liquid reduces slightly.
Prepare acorn squash, by cutting in half and scooping out seeds and pulp. Preheat oven to 350 degrees F. Pile the bulgar filling in the acorn squash halves and bake until flesh is tender (approximately 1 hour.)
Notes: This filling would be good in other "stuffable vegetables" such as butternut squash, peppers, tomatoes or zuchinni. We roasted our squash seeds in the oven, lightly seasoned like we do our pumpkin seeds.
photo by Haiku, November 29, 2007
original recipe by Aisling, November 29, 2007