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stuffed acorn squash

I whipped up the following on the spur of the moment this
evening.   The stuffing was inspired by the Spiced Rice recipe
in the new McDougall Cookbook.

serves 4

2 acorn squash
1/4 cup water
1  medium onion, chopped
1 clove garlic, minced (I used a small spoonful of bottled garlic)
1 cup bulghur wheat
generous dashes of the following spices:
ground ginger, cayenne pepper, ground cinnamon, ground cumin,
and ground nutmeg
1/2 cup raisins.
2 cups water.

Cut the acorn squash in half; remove seeds and stringy pulp.  
Put upside down in a microwave safe dish, add a small amount
of water and "nuke" until done or steam on the stove if you
prefer (It took me about 8 minutes to cook 1/2 squash).

Cook the onion, garlic and spices in a small amount of water for about
five minutes.  Meanwhile bring the 2 cups of water or vegetable
broth to boil.   (The dish would probably taste better if you used
 vegetable broth, but I didn't have any on hand, so I added a little salt
at the end).

Add the bulghur and raisins; reduce heat to low.  Add the onion/
garlic/spice mix and salt to taste if you prefer.  Cover the pan and
cook for around 15-20 minutes or until done.  Fluff with a fork and
let stand for five minutes.

Put as much of the bulghur mixture  as you want in the hollow of 1/2
acorn squash and eat!

Christena in San Marcos, CA