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Pumpkin stuffed with bulgur groats
Preparation time:
55 mins
Nutrition facts (per portion):
886 kJ / 212 kcal
Ingredients for 4 portion(s)
- 2 butternut squash (about 600 g)
- 10 g of olive oil (1 tablespoon)
- 100 g of bulgur groats
- 300 ml of water
- 150 g of cherry tomatoes
- 60 g of feta cheese
- 20 g of Kikkoman Naturally Brewed Soy Sauce (1 tablespoon)
- 0.5 teaspoon of red pepper
- 1 tablespoon of chopped parsley
Preparation
- Preheat the oven to 190 degrees. Cut the pumpkins lengthwise, hollow the pips, put them on a baking tray and pour over the olive oil. Bake for 30 minutes.
- Meanwhile, boil the bulgur in 300 ml of water until it absorbs all the water. When cooked, mix with soy sauce, chopped cherry tomatoes and feta cheese. Fill the pumpkin cavities with the filling and continue baking for 15 minutes.
- Sprinkle the finished dish with parsley and pepper and then serve to the table.
Used products in this recipe
Preparation time:
55 mins
Nutrition facts (per portion):
886 kJ / 212 kcal
Ingredients for 4 portion(s)
- 2 butternut squash (about 600 g)
- 10 g of olive oil (1 tablespoon)
- 100 g of bulgur groats
- 300 ml of water
- 150 g of cherry tomatoes
- 60 g of feta cheese
- 20 g of Kikkoman Naturally Brewed Soy Sauce (1 tablespoon)
- 0.5 teaspoon of red pepper
- 1 tablespoon of chopped parsley
