Stuffed Acorn Squash

Preparation

1. Step 1

   Preheat the oven to 350 degrees. Pierce each squash with a fork in a dozen places and roast for about 1 hour. Remove the squashes from the oven, let them cool slightly and then cut each one in half and scoop out the seeds.

2. Step 2

   Place the bulgur wheat in a bowl and add 1½ cups of boiling water. Set aside to soften for at least 30 minutes. Meanwhile, make the mixed ground spices: Grind the cardamom seeds, coriander seeds, cinnamon stick and cloves to a fine powder in a spice grinder.

3. Step 3

   Drain the bulgur wheat and combine it in a bowl with the rice, cashews and 1 teaspoon of the ground spices (store the extra for another use). Mix well and set aside.

4. Step 4

   Saute the onion, ginger, garlic and peppers in the olive oil over medium-low heat until they are soft but not brown.

5. Step 5

   Add the bulgur wheat mixture to the saute pan and continue to cook over medium-low heat for 3 to 4 minutes. Mix in the tomato paste and add 2 tablespoons of yogurt. Remove from heat and stir until the yogurt is thoroughly incorporated. Then add the rest, 2 tablespoons at a time. Taste and season with salt and pepper if desired.

6. Step 6

   Turn the oven up to 400 degrees. Mound about 4 or 5 tablespoons of stuffing in each squash half. Place the squashes on a cookie sheet and drizzle a little olive oil over them. Bake for 20 minutes, or until both stuffing and squashes are lightly browned. Serve immediately.