GLAZED BULGUR STUFFED SQUASH
MAKES 6 SERVINGS.
1/4 tsp cinnamon
3/4 cup low sodium chicken broth
1/3 cup raisins
1 rib celery, thinly sliced
1 tbs olive oil
2 tbs maple syrup
3/4 tsp salt
1/4 cup uncooked bulgur wheat
1 apple, cored, diced
1 onion, finely chopped
1/2 cup walnuts, chopped
3 acorn squash, cut in half lengthwise, seeded
HEAT oven to 400 degrees. Coat a baking pan with cooking spray. Brush cut side of squash with 1 tbs maple syrup. Place squash cut side down on pan. Bake 35 min. or until tender. STUFFING---In a skillet, toast walnuts until fragrant. Transfer to plate. In same skillet, heat oil. Add onion and celery, cook 3 min. Add apple, raisins, bulgur, broth, salt and cinnamon. Bring to a boil. Lower heat cover simmer until bulgur is tender and liquid is absorbed. Stir in walnuts. REDUCE oven temp to 375 degrees. Turn squash halves cut side up. Fill each squash with 1/2 cup stuffing. Drizzle with remaining syrup. Bake 15 min. or until stuffing is heated through and tops are glazed with syrup, then SERVE...Makes a great side dish.
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