Stuffed Summer Squash with Creamy Ground Pork and Bulgur
The best healthy summer dinner!
Ingredients
- 1 kg young summer squash (cousa squash)
- 500 g lean ground pork (7% fat)
- 120 g bulgur (measured dry)
- 1 onion
- 1 tablespoon olive oil
- 4 cloves garlic
- 2 pinches salt
- 1 pinch ground black pepper
- 1 pinch dried oregano
- 100 ml water
- 200 ml cooking cream (22% fat)
- 45 g Parmesan cheese
- 1 bunch fresh parsley
Instructions
- Cook the bulgur with a pinch of salt. Set aside.
- Trim the ends of the squash, wash them, and cut them in half lengthwise. Using a spoon, scoop out the inside. Remove the seeds and create enough space for the filling.
- Salt the inside thoroughly, drizzle with olive oil, and massage the salty oil over both the inside and outside of the squash. Set aside.
- Peel and dice the onion. Set aside.
- Peel the garlic. Set aside.
- Wash and finely chop the parsley. Set aside.
- Grate the cheese. Set aside.
- Heat olive oil in a deep frying pan. Add the diced onion and cook until translucent, then add the ground pork. Season with salt, pepper, and oregano, and cook until browned.
- Add the cream and water. Stir well. Once the mixture starts to thicken, add the cooked bulgur. Mix in half of the grated cheese. Grate the garlic directly into the mixture. Stir in three-quarters of the chopped parsley. Set aside.
- The salted squash will release some water. Pour it out, then place the squash halves onto a baking tray lined with parchment paper. Fill the centers with the meat mixture, sprinkle with the remaining cheese, and bake in a preheated oven at 180°C (350°F) for 50-60 minutes.
- Before serving, sprinkle with the remaining parsley. Serve with a fresh salad..
Calories and macros
1 serving
Energy: 367 calories
Protein: 23 grams
Carbohydrates: 31 grams
Fat: 17 grams