Squash Stuffed with Bulgur and Apples

Ingredients

1 cup/250 mL bulgur
3-1/2 cups/850 mL water, divided
4 medium acorn squash
1 tbsp/15 mL butter
1 Granny Smith apple, peeled, cored and cubed
1 cup/250 mL raisins
2/3 cup/160 mL coarsely-chopped walnuts
3/4 cup/180 mL orange juice
1/4 cup/60 mL orange all-fruit preserves
1 1/4 tsp/6 mL Watkins Apple Bake Seasoning
Watkins Cooking Spray

Directions

Place bulgur in large bowl; add 2 cups water and set aside for 30 minutes to soften.  Meanwhile, preheat oven to 350°F/180°C. Coat a 9 X 13" baking dish with cooking spray. Cut squash in half and scoop out seeds. Place squash, cut side down, in prepared baking dish; add 1/2 cup water; bake 15 minutes. In large nonstick skillet, melt butter over medium heat. Add apples, raisins, and walnuts; cook, stirring occasionally, for 5 minutes. Stir in juice, preserves and Apple Bake Seasoning; cook for 2 minutes. Drain any remaining water from bulgur. Remove skillet from heat and stir in bulgur. Remove baking dish from oven; flip squash so that cut sides are up. Divide bulgur mixture into squash cavities. Pour remaining 1 cup water into bottom of baking dish; cover with foil; bake for 50 to 75 minutes, until squash is fork tender. Uncover and bake 5 minutes longer.

Makes 8 servings.

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