Recipe: Bulgur Stuffed Squash

Here's a recipe from Freida's: http://friedas.com/default.html
that will probably work for you - also they say 'or rice' so maybe you can convert a rice stuffing recipe you like.

Betsy

Bulgur-Stuffed Squash

1/2 of a Frieda's Hubbard Squash
1 tbsp. cooking oil
1 clove garlic, minced
1/2 cup chopped walnuts or pecans
2 cups bulgur or rice, cooked
2 Frieda's Shallots, chopped
1 large tomato, chopped
1 cup chicken broth or water
1 1/2 tsp. each fresh rosemary, oregano, and basil, chopped, or 1/2 tsp. each dried rosemary, oregano, and
basil, crushed
Salt and pepper to taste
3/4 cup Swiss, Monterey Jack, or mozzarella cheese, shredded

Parboil squash in a little water in a Dutch oven or large saucepan for about 20 minutes. Drain and scoop out
seeds; discard. Scoop out the flesh, leaving a 1/2-inch shell. Chop squash; set aside.

In a large skillet, heat oil; add garlic and walnuts or pecans. Saute 2 minutes over medium heat. Add cooked
bulgar or rice, shallots, tomato, and broth or water. Stir till well blended; cook 3 minutes. Add herbs; blend
well. Taste mixture; season with salt and pepper, if desired. Add squash pieces; mix well.

Place squash shells, cut side up, in a baking pan with a small amount of water in bottom of pan. Spoon filling
mixture into shells. Cover with foil and bake in a 375F oven for 20 minutes. Uncover and sprinkle shredded
cheese on top. Bake 10 minutes more, or till hot and cheese is bubbly. Serve immediately. Makes 2 or 3
main-dish servings.