Acorn Squash Stuffed With Bulgur

• 1/4 cup bulgur
• 13 cup orange juice
• 13 cup golden raisins
• 3 tablespoon chopped walnuts
• 4 tablespoons butter, melted
• Salt
• 2 acorn squashes (about 2 pounds)

1. Place bulgur in a bowl.
2. Warm orange juice and pour over bulgur.
3. Allow to soak until bulgur has softend, about 30 minutes.
4. Preheat oven to 400 degrees.
5. Combine softened bulgur with raisins, walnuts and three tablespoons of the melted butter.
6. Season to taste with a little salt.
7. Cut squashes in half and remove the seeds.
8. Brush cut sides with melted butter.
9. Fill cavities of the squash with bulgur and raisin mixture and cover with foil.
10. Bake 25 minutes.
11. Uncover and bake until squash is tender, about 20 to 25 minutes longer.

bulgur, orange juice, golden raisins, walnuts, butter, salt, acorn

Taken from cooking.nytimes.com/recipes/2345 (may not work)