Happy Sunday guys! Recipe of the day is Bulgur Wheat Stuffed Squash with Cavolo Nero, Avocado & Black Olives – absolutely delicious vegetarian treat!
Serve it as a side dish or enjoy on its own, either way, this butternut squash is delicious and quite filling.
It looks like I’ve been cooking lots of veggie dishes lately so, for a change, and in time for Thanksgiving, I’ve got a couple of super easy and tasty Turkey recipes, starting with one of my fav salad. But more about that, next week. 🙂 Back to the Bulgur Wheat Stuffed Squash now.
What you need:
- butternut squash
- bulgur wheat
- Cavolo Nero
- black olives
- olive oil
- lemon juice
- salt and pepper
Here’s how to make this lovely Bulgur Wheat Stuffed Squash
Ingredients:
- 1 butternut squash, cut in halves, seeds removed
- 200g bulgur wheat, cooked
- 1 ripe avocado, cut into small pieces
- 100g black olives, stones removed and chopped
- 80g Cavolo Nero, sliced
- 2tbsp olive oil
- 1tbsp lemon juice
- salt and pepper to taste
Preparation:
- Preheat the oven to 200°C.
- Drizzle the squash halve with tiny bit of oil and season with salt. Cook in the oven for about 20 minutes. Leave to cool.
- Scoop out the butternut squash and place the insides in a bowl. Mix with the bulgur wheat, Cavolo Nero, olives and avocado. Season with salt and pepper to taste, olive oil, lemon juice and mix well.
- Stuff the butternut squash with the bulgur mixture and serve.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon. I’ve got a couple of Turkey recipes coming just on time to use up those Thanksgiving leftovers so make sure to check back this place. 🙂
Meanwhile, have a super tasty week and keep warm! xx
