Look for smallish squash or pumpkins for this dish. Queen squash or Italian Delica pumpkins are perfect in shape and texture.
100g bulgur wheat
2 small squash or pumpkin, cut into thick wedges and seeded
1 tsp honey
1 tsp toasted caraway seeds
Grated zest and juice ½ orange
2 tbsp olive oil, plus extra to drizzle
Juice ½ lemon
2 garlic cloves, crushed
½ tsp crushed chillies
Small bunch dill, chopped
Handful flat-leaf parsley leaves, chopped
4 spring onions, cut into rounds
200g feta cheese, broken into chunks
Plain yoghurt, to serve
Paprika, to serve
Preheat the oven to 220C/425F/Gas7. Place the bulgur wheat in a large bowl. Pour in boiling water from the kettle, until it comes 1cm above the line of the bulgur wheat. Cover with cling film and set aside while the squash bakes.
Place the squash on a baking tray cut-side up and season with salt. Drizzle with oil and bake for 20 minutes. Combine the honey, caraway seeds, orange zest and 1 tbsp of oil in a small bowl. Spoon over the squash and return to the oven for 10 to 15 minutes, or until the flesh is soft and golden.
Make a dressing with the remaining 1 tbsp of olive oil, the orange juice, lemon juice, garlic and chilli. Season with salt and stir through the bulgur wheat. Fold through the herbs, spring onion and feta. Pile into the hollow squash and return to the oven for 5 to 10 minutes, to lightly toast the top. Serve with a dollop of yoghurt on the side and a little sprinkle of paprika and olive oil.
Recipe sourceRecipe: Stuffed squash with bulgur wheat, feta and olive oil,