Bulgur-Stuffed Acorn Squash

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“I got the original recipe out of my friends Family Circle magazine. I really love squash so I had to veganize it. I used the soy chorizo from Trader Joe's but there are other brands of Soyrizo that you can usually find in the health food section of your basic grocery store. There are 3 of us in this house so I got the squash in the sizes to fit each person. My daughter called it daddy, mommy and Samarra size. She thought it was really neat eating the bowl her food came in. These also reheat quite nicely as I'm sitting here eating the other half of my squash from last night. It may seem like a long cooking time, but really you can get everything done while the squash is cooking with a lot of standing around time. There's probably about 10 minutes of actual work time with this recipe.”

Ingredients Nutrition


  1. Preheat the oven to 400 degrees. Put squash cut side down in a pan big enough to hold all of them and add 2 cups of water. Bake for 35 minutes.
  2. Bring 3/4 cup of water to a boil in a small pot. When it boils, remove from heat and add the bulgur. Lid it up and set aside for 30 minutes to soften.
  3. When there is about 10 minutes left on the timer start the stuffing. Heat a large skillet over medium heat. Remove soyrizo from it's plastic casing and add to the skillet along with the oil and cook for about 3-4 minutes until the soyrizo begins to brown. Sir in the garlic powder and bell pepper and cook for another 3-4 minutes until the pepper begins to soften. Take off the heat and add the bulgur, chili sauce and salt to taste.
  4. When the squash is done, remove it from the pan and pour off the water. Place back in the pan this time cut side up and brush with the maple syrup and sprinkle with salt. Spoon in filling, then bake for another 10 minutes.

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