The Sushiholic

Smart Choice Restaurant & Food Lovers

America’s Take a look at Kitchen’s Bulgur-stuffed Acorn Squash

Stuffed squash appears time consuming. Nevertheless it doesn’t need to be, says Julia Collin Davison, government editorial director of America’s Take a look at Kitchen.

For this recipe, which is featured in “The Full Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Vacation Roasts, Seasonal Desserts, Breads, Meals Items, and Extra” (America’s Take a look at Kitchen, $35), Davison halves the squash and microwaves it till tender, then scoops out the flesh, mixes it with hydrated bulgur, toasted pine nuts and ras el hanout, a North African spice combine. She finishes it underneath the broiler and garnishes with a

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