Name: Stuffed Delicata Squash
Total time: 45 min
Yield: Serves 4
Ingredients: 2 delicata squashes (about 1 pound each), halved lengthwise and seeded; 1 3⁄4 teaspoons table salt, divided, plus salt for cooking bulgur; 1⁄2 teaspoon pepper; 1 cup medium-grind bulgur; 4 tablespoons unsalted butter, plus 2 tablespoons melted; 10 ounces cremini mushrooms, trimmed and chopped; 1 onion, chopped; 5 ounces (5 cups) baby spinach, chopped coarse; 1 teaspoon minced fresh thyme; 1⁄2 cup chopped toasted pecans; 2 ounces sharp cheddar cheese, shredded (1⁄2 cup)

Why This Recipe Works

Hearty sautéed mushrooms added a meaty, savory character to this vegetarian stuffed squash.

Before You Begin

Delicata squash has a thin, edible skin that needn't be removed.

Instructions

Sprinkle cut sides of squash with 1 teaspoon salt and pepper. Microwave in large bowl, covered, until tender, 12 to 15 minutes. Bring 2 quarts water to boil in large saucepan. Add bulgur and 1 teaspoon salt. Reduce heat to medium-low and simmer until tender, 5 to 8 minutes. Drain.

Melt 4 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms, onion, and remaining ¾ teaspoon salt and cook, stirring occasionally, until vegetables are browned, about 10 minutes. Stir in spinach and thyme and cook until wilted, about 3 minutes. Off heat, stir in bulgur, pecans, and cheddar.

Adjust oven rack 8 inches from broiler element and heat broiler. Transfer squash, cut side up, to rimmed baking sheet. Tightly pack bulgur mixture into squash halves, mounding bulgur mixture up over squash rims. Brush filling with remaining 2 tablespoons melted butter. Broil until lightly browned, 4 to 5 minutes. Serve.