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SourceSafe Home Farm
Prep time
Cooking time
30 minutes
Total time
30 minutes


You may halve the squash or cut off top, hollow out and use squash as a serving bowl.



1 T
Olive Oil
1 clv
Garlic (minced)
1⁄2 c
walnuts (chopped)
2 c
1 c
large onion (chopped)
large tomato (chopped)
1 c
Bell Pepper (chopped)
1 c
mushrooms (chopped)
1⁄4 c
1 1⁄2 t
fresh rosemary (chopped)
1 t
dried oregano
1 1⁄2 t
fresh basil (chopped)


Spaghetti squash, Acorn, or Butternut squash halved.
Prepare squash by scooping out and discarding seeds. Then scrape the flesh from the walls, leaving about 1/4 inch to hold shell. Reserve flesh.

In a saucepan, combine bulgur and water (1 cup), bring to a boil, then simmer until water is absorbed.

Meanwhile, heat olive oil in a large skillet, and garlic, onion and walnuts and sauté for 3 minutes. Add cooked bulgur, tomato or tomato paste, flesh form vegetables and second amount of water (1/4 cup). Mix well and simmer for 3 minutes. Add herbs, salt and pepper to taste.

Place shell in a baking dish with a small amount of water in the bottom. Spoon filling mixture into shell, there will be extra that can be added around the shell or kept aside in the skillet. Cover and bake in a 375 degree F oven for 20 minutes. Uncover and bake 10 more minutes, until mixture is bubbly.

Serve immediately.


A large tomato can be substituted by 1 tablespoon (T) of tomato paste and both of the fresh herbs can be substituted by 1 teaspoon (t) dried herbs.

Leftovers can be chopped up and frozen for a quick supper.