Acorn Squash with Pomegranate and Kale Tabbouleh
- 2 acorn squash
- 3 tablespoons olive oil, divided
- 1 teaspoon pumpkin pie spice, divided
- 1 teaspoon kosher salt, divided
- 1/4 cup boiling water
- 2 tablespoons uncooked bulgur
- 5 1/2 tablespoons fresh lemon juice, divided
- 1/4 teaspoon freshly ground black pepper
- 1 cup thinly sliced stemmed green kale
- 1 cup thinly sliced stemmed red kale
- 1/2 cup pomegranate arils
- 1/4 cup finely chopped red onion
- 3 tablespoons sliced almonds, toasted
- 1/2 cup tahini
- 1 garlic clove, minced
- 2 tablespoons pomegranate molasses
- calories 250
- fat 14.4 g
- satfat 1.9 g
- monofat 7.4 g
- polyfat 4.4 g
- protein 5 g
- carbohydrate 29 g
- fiber 3 g
- cholesterol 0.0 mg
- iron 2 mg
- sodium 257 mg
- calcium 104 mg
How to Make It
Preheat oven to 350°.
Slice tops off squash, and reserve. Scoop out seeds and membranes; discard. Brush insides of squash evenly with 1 tablespoon olive oil. Sprinkle insides with 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon salt. Place squash and squash tops on a baking sheet; bake at 350° for 55 minutes or until tender.
Combine 1/4 cup boiling water and bulgur in a small bowl; cover tightly with plastic wrap, and let stand 20 minutes. Fluff bulgur with a fork.
Combine 1/4 cup lemon juice, remaining 1/2 teaspoon pumpkin pie spice, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons olive oil in a medium bowl, stirring well with a whisk. Add kale, bulgur, pomegranate arils, red onion, and toasted almonds to bowl; toss well to coat.
Combine tahini, remaining 1 1/2 tablespoons juice, and garlic in a small bowl. Spread tahini mixture evenly around insides of cooked squash. Divide kale mixture evenly between squash. Drizzle evenly with pomegranate molasses.