Squash And Bulgur Pie

• 1 cup bulgur
• 3 1/2 cups water
• 2 large acorn squash, halved
• 2 teaspoons maple syrup
• 1 teaspoon vegetable oil
• 2 eggs
• 1 cup chicken broth, homemade or low-sodium canned
• 1 teaspoon ground ginger
• 1/4 cup grated lemon rind
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

1. Combine the bulgur and 3 1/2 cups cold water in a large bowl.
2. Set aside to soak until the grains are tender, about 2 to 2 1/2 hours.
3. Drain the bulgur through a colander lined with cheesecloth.
4. Twist the cheesecloth around the bulgur and squeeze until all the water is extracted.
5. Preheat the oven to 375 degrees.
6. Spread the bulgur on a cookie sheet.
7. Bake until lightly toasted, about 15 minutes.
8. Set aside.
9. Reduce the oven to 350 degrees.
10. Brush the inside of the squash with maple syrup.
11. Place on a cookie sheet.
12. Cover with foil.
13. Bake until soft, about 30 to 45 minutes.
14. Remove the foil.
15. Set aside to cool.
16. Brush a 9-inch round baking dish with the oil.
17. Set aside.
18. Scoop the squash out of their shells and place in a large bowl.
19. Add the eggs and chicken broth.
20. Beat until smooth.
21. Add the ginger and lemon rind.
22. Add the bulgur.
23. Stir until combined.
24. Season with the salt and pepper.
25. Pour the bulgur mixture into the oiled dish.
26. Place the dish in a large baking pan.
27. Half fill the surrounding pan with boiling water.
28. Bake until set, about 40 minutes.

bulgur, water, acorn squash, maple syrup, vegetable oil, eggs, chicken broth, ground ginger, lemon rind, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2997 (may not work)