Bulgar And Pecan Stuffed Acorn Squash

"Acorn squash with bulgar goodness autumn love."
-- @orlyhermesh

Recipe Intro From orlyhermesh

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  • Recipe Card
Prep time 1hr
Cook time 15mins
Serves or Makes: 6-8

Recipe Card


  • For the Squash:
  • 3 to 4 acorn squash, washed, halved and de-seeded
  • 4 tablespoon olive oil
  • 2 sachets chai masala tea bags
  • 1 tablespoon vegan brown sugar
  • Salt and Pepper to taste
  • For the Filling:
  • 1 onion, diced
  • 3 tablespoon olive oil
  • 1/2 cup bulgur, soaked
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup dried cranberries
  • 3 tablespoon sliced scallions (optional)

Make the Squash


  • Step 1

    Preheat the oven to 350℉ and prepare a sheet pan.

  • Step 2

    Soak the bulgur in 2 cups of boiling water for 30 minutes, set aside.

  • Step 3

    Place the halved squash onto the sheet pan. Brush with olive oil, sprinkle with tea, and season with salt, pepper, and brown sugar.

  • Step 4

    Roast for about 20-25 minutes, until tender.

Make the Filling + Assemble

  • Step 1

    Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the onions and saute for 5-7 minutes or until softened and golden brown.

  • Step 2

    Drain the bulger and add to the pan with the onions. Mix in the pecans and cranberries and season with salt and pepper. Cook for 3-5 minutes. Taste to adjust seasoning.

  • Step 3

    Place the cooked squash halves on a serving tray and fill with the cooked bulgur. Top with scallions (if using) and a drizzle of olive oil.