Stuffed Acorn Squash

• 4 small acorn squashes
• 1/2 cup bulgur wheat
• 1 cup cooked brown rice
• 1/4 cup chopped, roasted, unsalted cashews
• 1/2 medium yellow onion, minced
• 1/2 -inch fresh ginger root, peeled and minced
• 1 clove garlic, minced
• 1/2 sweet red pepper, minced
• 1/2 sweet green pepper, minced
• 1 small jalapeno pepper, finely sliced
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 8 tablespoons low-fat yogurt
• Salt and freshly ground black pepper to taste
• 1 teaspoon mixed ground spices
• Grind 4 or 5 cardamom seeds
• 1/2 teaspoon coriander seeds
• A small piece of cinnamon stick
• 6 cloves cinnamon

1. Preheat the oven to 350 degrees.
2. Pierce each squash with a fork in a dozen places and roast for about 1 hour.
3. Remove the squashes from the oven, let them cool slightly and then cut each one in half and scoop out the seeds.
4. Place the bulgur wheat in a bowl and add 1 1/2 cups of boiling water.
5. Set aside to soften for at least 30 minutes.
6. Drain the bulgur wheat and combine it in a bowl with the rice, cashews and spices.
7. Mix well and set aside.
8. Saute the onion, ginger, garlic and peppers in the olive oil over medium-low heat until they are soft but not brown.
9. Add the bulgur wheat mixture to the saute pan and continue to cook over medium-low heat for 3 to 4 minutes.
10. Mix in the tomato paste and add 2 tablespoons of yogurt.
11. Remove from heat and stir until the yogurt is thoroughly incorporated.
12. Then add the rest, 2 tablespoons at a time.
13. Taste and season with salt and pepper if desired.
14. Turn the oven up to 400 degrees.
15. Mound about 4 or 5 tablespoons of stuffing in each squash half.
16. Place the squashes on a cookie sheet and drizzle a little olive oil over them.
17. Bake for 20 minutes, or until both stuffing and squashes are lightly browned.
18. Serve immediately.

acorn, bulgur wheat, brown rice, yellow onion, ginger root, clove garlic, sweet red pepper, sweet green pepper, jalapeno pepper, olive oil, tomato paste, lowfat yogurt, salt, mixed ground spices, cardamom seeds, coriander seeds, cinnamon, cinnamon

Taken from cooking.nytimes.com/recipes/456 (may not work)