Squash And Bulgur Pie
- Total Time
- 3 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup bulgur
- 3½cups water
- 2large acorn squash, halved
- 2teaspoons maple syrup
- 1teaspoon vegetable oil
- 2eggs
- 1cup chicken broth, homemade or low-sodium canned
- 1teaspoon ground ginger
- ¼cup grated lemon rind
- ½teaspoon salt
- 1teaspoon freshly ground pepper
Nutritional analysis per serving (6 servings)
203 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 7 grams protein; 287 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the bulgur and 3½ cups cold water in a large bowl. Set aside to soak until the grains are tender, about 2 to 2½ hours. Drain the bulgur through a colander lined with cheesecloth. Twist the cheesecloth around the bulgur and squeeze until all the water is extracted. Preheat the oven to 375 degrees. Spread the bulgur on a cookie sheet. Bake until lightly toasted, about 15 minutes. Set aside.
- Step 2
Reduce the oven to 350 degrees. Brush the inside of the squash with maple syrup. Place on a cookie sheet. Cover with foil. Bake until soft, about 30 to 45 minutes. Remove the foil. Set aside to cool. Brush a 9-inch round baking dish with the oil. Set aside.
- Step 3
Scoop the squash out of their shells and place in a large bowl. Add the eggs and chicken broth. Beat until smooth. Add the ginger and lemon rind. Add the bulgur. Stir until combined. Season with the salt and pepper. Pour the bulgur mixture into the oiled dish. Place the dish in a large baking pan. Half fill the surrounding pan with boiling water. Bake until set, about 40 minutes.
Private Notes
Comments
Not a great recipe - was looking for something to do with Squash that was savory. Kind of tasteless. Wondered if it was an error that is said 1/4 CUP of lemon rind - used almost that much. I often roast squash to scoop out insides to make many recipes - tried it the way described and just did not work - cover with foil and do face up - need to do it face down, no foil needed and takes about an hour. Also, bulger did not toast in 15 mins - after 45 barely toasted. Bad recipe.
In an effort to cook more meatless meals, I assembled the ingredients for this dish. It seemed a lot of prep and not really main dish material, but we used it as a side dish with Lamb Shawarma, feta and capers, Fig-Stuffed Pork Loin, and finally as a breakfast patty with eggs for Sunday morning. I recommend freezing the patties before frying for holding together.