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LOCATION: Recipes >> Vegetarian >> Stuffed Squash 03

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Stuffed Squash

Halve acorn squash and bake until thoroughly done, upside down on
a pan in a small amount of water, with a piece of onion under each
half. Or however you prefer to do it.

Stuffing for one medium-large squash, multiply as necessary:

Bring to a boil:

1 c bulgur wheat
2 c water (and maybe a little extra)
1 t salt
1 small onion, peeled and uncut
bay leaf
1 t crushed dried rosemary
2 t basil leaves

When water boils, turn off heat and cover. Once most of the water
has been absorbed, stir in 1/4 c. chopped roasted chestnuts. (Slit
chestnut skins with a razor blade or sharp knife. Bake at 425 for
15 minutes or so. Peel off shell and skin). Remove the onion.

When squash are done, pack the stuffing (should be moist but not
wet) into each half, making a little mound of stuffing on top.
Bake for 5-10 min.

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