Rating: 3.5 stars
87 Ratings
  • 5 star values: 25
  • 4 star values: 18
  • 3 star values: 19
  • 2 star values: 20
  • 1 star values: 5

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Credit: José Picayo

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Place the squash halves cut-side down in a baking dish, add ¼ inch water, cover with foil, and bake until tender, 25 to 30 minutes.

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  • Meanwhile, cook the bulgur according to the package directions. In a medium bowl, combine the bulgur, manchego, chorizo, parsley, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

  • Turn the squash halves cut-side up and, dividing evenly, fill with the bulgur mixture. Bake until the filling is warmed through and the manchego is melted, 8 to 10 minutes.

  • In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to combine. Serve with the squash.

Nutrition Facts

468 calories; fat 29g; saturated fat 12g; cholesterol 49mg; sodium 704mg; protein 17g; carbohydrates 38g; sugars 5g; fiber 7g; iron 4mg; calcium 411mg.
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