Savory Grain-Stuffed Squash

• 6 medium-size acorn squashes
• 1 teaspoon sesame oil
• 1 1/2 cups bulgur wheat
• 2 cups water
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 2 tablespoons raisins
• 2 tablespoons toasted pine nuts

1. Cut the bottom off each squash so that it will sit straight.
2. Slice off the top, clean the seeds from the squash and prick the inside evenly with a fork.
3. Place the squash in a shallow baking dish and add water to come halfway up the sides of the squash.
4. Place the sesame oil in a skillet over medium heat and warm.
5. Add the bulgur wheat and cook, stirring frequently, until toasted, about 4 minutes.
6. Add 1 cup of the water and stir.
7. Add the ginger, cinnamon, pepper and salt and stir.
8. Reduce heat and add remaining water by the quarter cup until the grain is soft, about 10 minutes.
9. Remove from heat and stir in the raisins and pine nuts.
10. Preheat oven to 400 degrees.
11. Divide the grain mixture evenly among the squashes and cover the baking dish tightly with foil.
12. Bake one hour, until the squashes are soft.

acorn, sesame oil, bulgur wheat, water, ground ginger, ground cinnamon, white pepper, salt, raisins, nuts

Taken from cooking.nytimes.com/recipes/8203 (may not work)