Bulgur-Stuffed Yellow Summer Squash

Preparation

1. Step 1

   Preheat the oven to 350°F.

   Step 2

   Cut the squash in half lengthwise. Using a spoon or melon baller, scoop out the pulp, leaving 8 shells (reserve the pulp).

   Step 3

   Put the squash with the cut side down in a 13 x 9 x 2-inch nonstick baking pan. Pour the water into the pan.

   Step 4

   Bake for 8 to 10 minutes, or until the squash is tender. Drain the liquid. Turn the squash over. Leave the oven on.

   Step 5

   Meanwhile, in a food processor or blender, process the reserved squash pulp and mushrooms for 10 to 15 seconds, or until coarsely chopped.

   Step 6

   In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the squash mixture and onion for about 3 minutes, or until the onion is soft, stirring occasionally.

   Step 7

   Stir in the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper. Bring to a simmer. Reduce the heat to medium low. Cook, covered, for 10 minutes, or until the bulgur is tender. Spoon into the squash shells. Sprinkle with the Parmesan and pine nuts.

   Step 8

   Bake for 6 to 8 minutes, or until warmed through.

2. Time-Saver

   Step 9

   To skip the baking and processing steps, thinly slice the squash and mushrooms, then cook with the onion as directed above. Simmer with the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper, also as directed in the recipe. Serve sprinkled with the Parmesan and pine nuts.

3. nutrition information

   Step 10

   (Per Serving)

   Step 11

   Calories: 53

   Step 12

   Total Fat: 1.5g

   Step 13

   Saturated: 0.5g

   Step 14

   Trans: 0.0g

   Step 15

   Polyunsaturated: 0.5g

   Step 16

   Monounsaturated: 0.5g

   Step 17

   Cholesterol: 1mg

   Step 18

   Sodium: 34mg

   Step 19

   Carbohydrates: 8g

   Step 20

   Fiber: 2g

   Step 21

   Sugars: 3g

   Step 22

   Protein: 3g

   Step 23

   Dietary Exchanges

   Step 24

   1/2 Starch

   Step 25

   1/2 Fat