Stuffed Squash

• 10 squash (yellow crookneck, green or any small squash)
• 1 c. bulgur wheat
• 1 c. vegetable stock
• 3 Tbsp. chopped parsley
• 1/4 c. diced bell pepper (red or green)
• 1/4 c. sliced carrots
• 3 thinly sliced green onions
• 2 c. shredded Monterey Jack cheese
• 1/4 tsp. black pepper
• 1 egg, beaten
• 1 tsp. dry basil
• 1/2 tsp. oregano
• 1 clove garlic
• 1 (8 oz.) can tomato sauce
• 1 c. corn

1. Combine bulgur and stock in a big bowl until liquid is absorbed (1 hour).
2. Add corn, bell pepper, carrots, onions, cheese and egg and mix.
3. Then add tomato sauce and all spices and stir again.
4. Wash and trim squash as needed and cut in half lengthwise. Scoop out seeds and some pulp from each half.
5. Mix in any pulp (hot seeds) with bulgur mix.
6. Stuff and mound onto each squash half.
7. Bake, uncovered, at 375u0b0 for 30 to 35 minutes in pan filled with 1/4-inch water.

bulgur wheat, vegetable stock, parsley, bell pepper, carrots, green onions, shredded monterey jack cheese, black pepper, egg, basil, oregano, clove garlic, tomato sauce, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908159 (may not work)