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Acorn Squash with Pomegranate and Kale Tabbouleh

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 25 mins
Total time 1 hr, 40 mins
Yield

Serves 8 (serving size: 1/4 stuffed squash)

This is a fun dish to "carve" at the table, as each person gets one wedge to enjoy as a side dish. For an entrée take, give each person half a squash.

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Shaya, New Orleans