
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted squash with toasted herb bulgur
Soy-Free, Vegetarian, Protein Plus
2 Servings, 670 Calories/Serving
45 Minutes
Toasting the bulgur for this protein and fiber rich dish brings out its deep, nutty flavor. Tossing the cooked grains with parsley and lemon keeps them from becoming too dense while a topping of crunchy pumpkin seeds contrasts with the bulgur’s chewy texture.
In your bag
- 2 to 2 ½ pounds acorn squash
- 1 onion
- 1 teaspoon sumac
- ¼ cups pumpkin seeds
- ¾ cups bulgur
- Fresh mint
- Fresh parsley
- 1 lemon
- ½ cup Greek yogurt
- 1 onion
- 1 teaspoon sumac
- ¼ cups pumpkin seeds
- ¾ cups bulgur
- Fresh mint
- Fresh parsley
- 1 lemon
- ½ cup Greek yogurt
Nutrition per serving
Calories 670, Total Fat 14g (18% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 98mg (33% DV), Sodium 900mg (39% DV), Fiber 0g (0% DV), Protein 36g
Instructions
Wash produce before use
1
Prep the squash and onion
- Cut the squash in half, scoop out the seeds, and then cut into ½-inch-thick half-moon slices.
- Peel the onion and cut into thin rings.
2
Toast the pumpkin seeds
3
Cook the bulgur
4
Prep the herbs
- Coarsely chop the parsley leaves.
- Coarsely chop the mint leaves.
- Zest and juice half the lemon; cut the other half into wedges.
Serve