Squash Tabbouleh

• 7 oz chopped winter squash
• 1/2 None Spanish onion, thickly sliced
• 1 tsp olive oil
• 2 oz bulgur wheat
• 5-6 sprigs fresh flat-leaf parsley, leaves picked
• 6 oz cherry tomatoes, halved
• 2 tbsp lemon juice
• 1 clove garlic, minced

1. Preheat oven to 425u0b0F. Line a baking tray with parchment paper.
2. Combine squash and onion on prepared tray. Drizzle with olive oil and bake for 20 mins, or until tender. Let cool then transfer to a large bowl.
3. Meanwhile, bring 1 cup water to a boil in a small saucepan. Add bulgur wheat. Reduce heat and simmer, covered, for 15 mins, or until tender. Remove from heat and let stand for 10 mins. Let cool then transfer to bowl with squash.
4. Add parsley and tomatoes to squash and bulgur wheat mixture. Combine lemon juice and garlic then drizzle over tabbouleh. Toss gently to combine.

winter, onion, olive oil, bulgur wheat, flatleaf parsley, cherry tomatoes, lemon juice, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/33946 (may not work)