Thursday, November 29, 2007

Bulgar Stuffed Acorn Squash


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


Two Frog Home said...

I've never tried adding artichoke hearts to stuffed squash, but that does sound yummy. Thanks for the recipe!

Aisling said...

Katie, I found these beautiful locally grown acorn squash and then just went to my pantry for the filling ingredients. This is what I came up with and it was very good! Next time I may try to make the filling from mostly local ingredients too. Thanks for commenting! :)

Olivia Kroth said...

Hi Aisling,

I like the photo of your kitchen. What a big, airy space you have got for cooking.

Your last entry is from November, aren't you going to continue your food blog?

Aisling said...

Thank you, Olivia, for your nice comment on my kitchen. I really enjoy spending time in there.

I do plan to keep this blog going. I really have fun with it. Right now, I am not finding a lot of extra time for blogging, but do have some ideas for this one "percolating."

Thanks for taking the time to visit this blog as well as my main blog. :)

~ Aisling

Roses and Lilacs said...

I visited your garden blog site and Really glad I did. Everything looks so good, and so beautifully presented. Suddenly, I find myself starving;).

Aisling said...

Thank you for visiting here. I haven't posted in so very long, but hope to have some time to do some "food blogging" this summer! I'd love to know if you have a blog so that I could return the visit! :)

Odd Chick said...

wow- you really know how to photograph food- I can almost taste it - or wish I could. I got your name from vulture peak muse's blog. I hope you don't mind me visiting! enjoyed it so much

Aisling said...

Odd Chick, Thank you! It is fun to get a vistor at this quiet blog. I need to start posting here again this summer, while I have a little extra time. Thank you for visiting! :)

pricoa said...

how nice!

every menu is so attractive!

i love herbs ,

i study cooking by your blog.

great thank you ...

from japan!

Aisling said...


Thank you for visiting. I haven't been posting here, but hope to again soon. Your comments were so kind. It is very nice to "meet" you. :)

~ Aisling

One Woman's Journey said...

Oh, this looks good.

Aisling said...

It was! Thanks for coming by!