Recipes and Cooking Bulgur-Stuffed Acorn Squash Stuffed acorn squash recipes are trending and for good reason, this vegetable is just begging to be stuffed. Here we filled it with hearty bulgur and carrots, but also included dried fruit and citrus to brighten things up. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 2, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 10 mins Bake Time: 25 mins Total Time: 55 mins Servings: 4 Yield: 4 squash halves plus 3 1/3 cups filling Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 1-1.5 pound acorn squash 1 tablespoon olive oil 1 tablespoon butter ½ cup chopped carrot ½ cup chopped celery ½ cup chopped onion 1 ½ cup cooked bulgur ¼ cup chopped dried tart red cherries ¼ cup chopped fresh Italian parsley ½ teaspoon salt ½ teaspoon black pepper 1 orange ½ cup chopped toasted hazelnuts Directions Preheat oven to 400°F. Line a large baking sheet with foil; lightly coat foil with cooking spray. Cut squash in half; remove and discard seeds. Place squash cut sides down on the prepared baking sheet. Roast about 25 minutes or until tender. In a large saucepan heat oil and butter over medium. Add carrot, celery, and onion; cook and stir about 10 minutes or until tender. Stir in bulgur, cherries, 2 Tbsp. parsley of the, and 1/4 tsp. each of the salt and pepper; heat through. Meanwhile, remove 2 tsp. zest and squeeze 6 Tbsp. juice from orange. In a small bowl stir together orange zest, hazelnuts, and the remaining 2 Tbsp. parsley. Turn squash cut sides up. Sprinkle with the remaining 1/4 tsp. each salt and pepper. Fill squash halves with bulgur mixture. Sprinkle hazelnut mixture over stuffed squash and drizzle with orange juice. Tip Acorn squash are commonly available with a dark green skin, but white, golden, and striped varieties are also available. Print Nutrition Facts (per serving) 351 Calories 16g Fat 52g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 351 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 8mg 3% Sodium 349mg 15% Total Carbohydrate 52g 19% Total Sugars 11g Protein 7g Vitamin C 43.8mg 219% Calcium 124mg 10% Iron 3.4mg 19% Potassium 1114mg 24% Folate, total 85.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.