Cranberry Bulgur Stuffed Acorn Squashes with Cranberry Port Sauce

Serves 6
3 acorn squashes, halved and seeds removed
Olive oil
1 medium onion, chopped fine
2 cloves garlic, chopped fine
1/2 cup dried cranberries
1/2 cup pecans, chopped
1/4 cup fresh parsley, chopped fine
1/4 cup fresh thyme, chopped fine
3 cups bulgar, cooked
1/2 cup vegetable stock, more as needed
Salt and pepper, to taste
Preheat the oven to 400°.
Place the squash cut-side up [...]

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