Harissa Acorn Squash with Bulgur and Yogurt Sauce

Harissan Acorn Squash with Bulgur and Yogurt Sauce is a lacto ovo vegetarian recipe with 4 servings. For $1.15 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This side dish has 212 calories, 5g of protein, and 9g of fat per serving. 37 people were glad they tried this recipe. It is brought to you by Naturally Ella. Head to the store and pick up salt, bulgur, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. Similar recipes are Roasted Acorn Squash with Spiced Yogurt Sauce - Rachel Cooks, Lamb and Bulgur Stuffed Acorn Squash, and Acorn Squash Wedges with Maple-Harissa Glaze.

Servings: 4

 

Ingredients:

1 acorn squash

½ cup uncooked bulgur

2 tablespoons harissa paste (see note)

2 tablespoons lemon juice

1/3 cup minced fresh parsley and cilantro

Salt, as needed

Salt, to taste

½ cup whole milk yogurt

3 tablespoons unsalted butter, room temperature

½ medium yellow onion

Equipment:

oven

roasting pan

pot

Cooking instruction summary:

Preheat oven to 425F. Whip the butter with the harissa paste and a pinch of salt (as needed). Quarter the acorn squash, remove the seeds, and rub the exposed squash with the harissa butter. Place in a roasting pan. Cut the onion into 1 pieces and place in the roasting pan as well. Bake the squash until tender; 40 minutes or so (depending on the size). Squash should be easily pierced when done. While the squash is roasting, combine the bulgur with 1 cup of water and a pinch of salt in a pot with lid. Bring to a boil, reduce to a simmer, and cook for 8 minutes. Remove from heat and let rest for 10 minutes. To prepare the yogurt, combine the yogurt with the herbs, lemon juice, and salt. Allow to rest while the squash is roasting. Once the squash is done, remove the onions and chop. Stir into the bulgur. Serve the squash with a few spoonfuls of the bulgur and a healthy drizzle of the yogurt sauce. Finish with extra herbs if desired.

 

Step by step:


1. Preheat oven to 425F. Whip the butter with the harissa paste and a pinch of salt (as needed). Quarter the acorn squash, remove the seeds, and rub the exposed squash with the harissa butter.

2. Place in a roasting pan.

3. Cut the onion into 1 pieces and place in the roasting pan as well.

4. Bake the squash until tender; 40 minutes or so (depending on the size). Squash should be easily pierced when done.

5. While the squash is roasting, combine the bulgur with 1 cup of water and a pinch of salt in a pot with lid. Bring to a boil, reduce to a simmer, and cook for 8 minutes.

6. Remove from heat and let rest for 10 minutes.

7. To prepare the yogurt, combine the yogurt with the herbs, lemon juice, and salt. Allow to rest while the squash is roasting.

8. Once the squash is done, remove the onions and chop. Stir into the bulgur.

9. Serve the squash with a few spoonfuls of the bulgur and a healthy drizzle of the yogurt sauce. Finish with extra herbs if desired.


Nutrition Information:

Quickview
212k Calories
5g Protein
9g Total Fat
30g Carbs
9% Health Score
Limit These
Calories
212k
11%

Fat
9g
14%

  Saturated Fat
5g
34%

Carbohydrates
30g
10%

  Sugar
4g
4%

Cholesterol
23mg
8%

Sodium
522mg
23%

Get Enough Of These
Protein
5g
11%

Vitamin K
83µg
80%

Manganese
0.74mg
37%

Vitamin C
23mg
29%

Fiber
5g
23%

Vitamin A
1134IU
23%

Magnesium
74mg
19%

Potassium
609mg
17%

Phosphorus
153mg
15%

Vitamin B1
0.23mg
15%

Vitamin B6
0.28mg
14%

Calcium
117mg
12%

Folate
39µg
10%

Vitamin B3
1mg
10%

Iron
1mg
9%

Vitamin B5
0.87mg
9%

Copper
0.16mg
8%

Vitamin B2
0.12mg
7%

Zinc
0.88mg
6%

Vitamin B12
0.2µg
3%

Selenium
2µg
3%

Vitamin E
0.45mg
3%

Vitamin D
0.16µg
1%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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