Pumpkins and squash are allover now – butternut, delicata, Kabocha, banana, acorn to name but a few. They all have a slightly different flavor and texture and are extremely versatile. I love the delicata variety because its skin is extremely thin and edible, so no need to peel and you add a little bit of extra fiber to your diet. Delicata squash is also a great source of Vitamin A which helps with your eyesight, particularly night vision.
Stuffed delicata squash (serves 4)
2 small delicata squash, halved and seeded
2 tbsp olive oil
sea salt and cracked black pepper
1/2 cup bulgur
1 cup vegetable stock
1 onion, chopped
1 clove garlic, crushed
250g (1/2 lb) lean ground beef
1 tsp smoked paprika
1 tsp red pepper flakes
1/2 cup plain yogurt
2 tbsp cheddar, grated
2 tbsp sprouted pumpkin seeds
Preheat the oven to 425 degrees. Brush the cut sides of the squash with oil and sprinkle with salt. Place face down on a baking sheet. Bake until tender and browned on the edges, 20 to 25 minutes.
Meanwhile, bring the bulgur and vegetable stock to a boil in a small saucepan. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 10 minutes. Drain and set aside.
Heat the remaining oil in a saucepan over medium heat. Saute the onion and garlic until translucent. Add the beef and continue to saute until the meat is cooked through, about 5 minutes. Season to taste with smoked paprika, red pepper flakes, salt and pepper. Stir in the bulgur and warm through. Mix in the yogurt. Spoon the bulgur meat mixture into each squash half. Sprinkle with the cheese and place under the hot grill for 3 to 5 minutes. Serve sprinkled with the pumpkin seeds.
