Stuffed Delicata Squash

In this Tex-Mex-seasoned stuffed delicata squash recipe half of the ground beef you’d normally use is swapped for bulgur to reduce saturated fat without skimping on the amount of stuffing. Serve with a mixed green salad with cilantro vinaigrette.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 2 small delicata squash (about 12 ounces each), halved and seeded
• 6 teaspoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ cup bulgur
• 1 cup water
• 1 small onion, chopped
• 8 ounces lean ground beef (90% or leaner)
• 2 tablespoons chili powder
• ½ cup nonfat or low-fat plain yogurt
• 4 teaspoons toasted pepitas

Directions

1. Preheat oven to 425°F.
2. Brush the cut sides of the squash with 2 teaspoons oil and sprinkle with 1/4 teaspoon salt. Place facedown on a large baking sheet. Bake until tender and browned on the edges, 25 to 30 minutes.
3. Meanwhile, bring bulgur and water to a boil in a small saucepan. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 10 minutes. Drain well.
4. Heat the remaining 4 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until beginning to brown, 4 to 5 minutes. Add beef, chili powder and the remaining 1/4 teaspoon salt; cook, stirring and breaking up with a spoon, until the meat is cooked through, about 5 minutes. Stir in the bulgur and cook 1 minute. Stir in yogurt.
5. Spoon about 3/4 cup filling into each squash half. Serve sprinkled with pepitas.

© Dotdash Meredith. All rights reserved. Used with permission.