Recipe - Bulgur And Beef Stuffed Acorn Squash

8 ounce Lean ground beef
2 Leeks; or small onions,
trimmed and cut or sliced up
2 Garlic cloves; finely
chopped
14 Ouces canned tomatoes;
crushed
One fourth teaspoon Dried basil
One fourth teaspoon Dried thyme
1 cup Bulgur
1/8 teaspoon Salt
1/8 teaspoon Pepper
4 Acorn squash; halved and
cored

INTRO : Bulgurstuffed acorn squash is a healthful meal in itself. Acorn
squash is a good source of beta carotene. The lean ground beef combined
with the bulgur gives you 26 grams of protein. Learn how to stuff acorn
squash in Step 5. Preparation time: 20 minutes. Cooking time: 1 hour 12
minutes. Serves 4 generously. TIP: Removing most of the beef fat from the
skillet reduces the saturated fat. PER STUFFED SQUASH: Calories 491,
Saturated Fat 3g, Total Fat 7g, [20%cff] Sodium 233mg, Cholesterol 43mg,
Protein 26g, Carbohydrate 94g, Fiber 13g

Step 1: Preheat oven to 350F. Heat a large nonstick skillet over moderate
heat. Add beef and cook, stirring, about 4 minutes or until browned. With a
slotted spoon, transfer beef to a plate.

Step 2: Spoon off all but 1 teaspoon of fat from skillet. Add leeks and
garlic, and saute about 5 minutes or until browned.

Step 3: Add the tomatoes and dried herbs to the skillet and bring to a
boil. Stir in the bulgur. Cover and gently simmer about 15 minutes.

Step 4: Stir in the beef and season with the salt and pepper. Stuff the
mixture into squash and place in a roasting pan. Bake about 45 minutes or
until tender.

Step 5: To stuff the squash, slice it lengthwise and scoop out the seeds.
Cut a thin slice from base of each half so it will sit flat. Spoon the
filling into each half.

Source: the HowTo Book of Healthy Cooking: Good Food That's Good for You.
Reader's Digest Staff. (Jan 1996) ISBN#: 0895777894 Hardcover.

Recipe by: Reader's Digest Healthy Cooking

Posted to EATLF Digest by kitpath@earthlink.net on Nov 13, 1998, converted
by MM_Buster v2.0l.