Bulgur-stuffed acorn squash with feta and spinach

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Bulgur-stuffed acorn squash with feta and spinach

Bulgur-stuffed acorn squash with feta and spinach

Soy-Free, Vegetarian

2 Servings, 690 Calories/Serving

45 Minutes

Finely grated carrot is the secret to flavor for this vegetarian stuffed squash. It compliments the nuttiness of the bulgur while bringing an earthy sweetness of its own. Keep in mind that the feta cheese is salty when you season the bulgur and make sure you don’t over salt.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 acorn squash
  • ¼ cup pine nuts
  • 1-2 shallots
  • 1 garlic clove
  • 1 carrot
  • 3 cups spinach
  • ⅔ cup bulgur
  • Fresh flat leaf parsley
  • ½ cup crumbled feta
  • 1 tablespoon sherry vinegar
  • ¼ cup Greek yogurt

Nutrition per serving

Calories 690, Total Fat 35g (45% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 940mg (41% DV), Total Carb. 81g (29% DV), Fiber 1g (4% DV), Protein 19g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the squash

Heat the oven to 375°F.
  • Cut the acorn squash in half from stem to tip. Scoop out and discard the seeds.
Rub the squash on both sides with oil and set the halves, cut side down, on an oiled sheet pan and bake until golden brown on the edges and tender when pierced with a fork, 30 to 35 minutes.
While the squash cooks, toast the nuts and make the stuffing.


Toast the nuts

In a frying pan over low heat, toast the nuts until fragrant and golden brown, 4 to 6 minutes.


Prep and cook the stuffing

  • Peel and thinly slice the shallot.
  • Mince the garlic.
  • Scrub and finely grate the carrot.
  • Chop the spinach.
  • Chop the parsley leaves.
In the same pan over medium heat, warm 1 tablespoon oil until hot and but not smoking. Add the shallot, garlic, carrot and season with salt and pepper. Cook, stirring occasionally, until the shallots and carrot are tender, 3 to 5 minutes. Stir in the bulgur and cook until toasted and fragrant, 2 to 4 minutes. Add 1 ⅓ cups water bring to a boil, cover, and remove from the heat. Let sit, covered, until all the liquid is absorbed and bulgur is soft, 8 to 10 minutes. Fold in the spinach until wilted. Add the parsley and feta and season with salt and pepper.


Make the dressing

In a small bowl, whisk the sherry vinegar with 2 tablespoons oil. Season with salt and pepper. Add to the bulgur stuffing and toss to combine.


Fill the squash cavities with the stuffing and serve any remaining stuffing on the side. Garnish with the yogurt and pine nuts.