Pumpkin squash stuffed with bulgur and feta
6 servings
30 minutes
This recipe reflects the rich traditions of Arab cuisine, where simple yet nutritious ingredients harmoniously combine. The tender flesh of the squash pumpkin, infused with the aroma of roasted almonds and sweet onions, becomes the perfect backdrop for hearty bulgur enriched with Eastern notes. The feta added to the filling gives the dish a creamy texture and a salty hint that contrasts beautifully with the natural sweetness of the pumpkin. This dish is ideal for both a cozy family dinner and a festive table. Serving with lemon wedges adds freshness, highlighting the complexity of flavors. Stuffed squash pumpkins are not just food but a true gastronomic story intertwining centuries-old traditions and modern taste preferences.
1
Preheat the oven to 200 degrees.
2
Cut each pumpkin in half lengthwise and remove the seeds. Use a spoon to scoop out half of the flesh. Chop the flesh finely. Place the pumpkin halves on a baking sheet.
- Summer squash: 4 pieces
3
Heat oil in a pan over medium heat. Add diced pumpkin, finely chopped onion, almonds, season with salt and pepper. Cook, stirring, for 5-7 minutes until excess liquid evaporates.
- Extra virgin olive oil: 2 tablespoons
- Summer squash: 4 pieces
- Onion: 1 head
- Flaked almonds: 60 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Add bulgur and 2 cups of water. Bring to a boil, reduce heat, and cook, stirring, for 10-12 minutes until all the liquid evaporates and the bulgur is almost ready. Remove from heat and stir in the crumbled feta.
- Bulgur: 0.8 glass
- Feta cheese: 230 g
5
Fill the pumpkin halves with filling and bake for 25-30 minutes. Serve with lemon wedges.
