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Bulgur Stuffed Acorn Squash

Colleen
  • 60 minutes
  • Serves 2

INGREDIENTS

1

Acorn squash

1 can

Chickpeas

1 tsp

Coriander

1

Garlic clove

1

Lemon (juice and zest)

1

Onion

1/4 cup

Parsley

1/2 cup

Pomegranate arils

2 cups

Vegetable stock, reduced sodium

1 cup

Bulgur, whole grain red

1 tsp

Cinnamon

1 tbsp

Olive oil

1 tsp

Cumin

1/4 cup

Walnuts, toasted