Squash Tabbouleh
Ingredients
Instructions
- Preheat oven to 425°F. Line a baking tray with parchment paper.
- Combine squash and onion on prepared tray. Drizzle with olive oil and bake for 20 mins, or until tender. Let cool then transfer to a large bowl.
- Meanwhile, bring 1 cup water to a boil in a small saucepan. Add bulgur wheat. Reduce heat and simmer, covered, for 15 mins, or until tender. Remove from heat and let stand for 10 mins. Let cool then transfer to bowl with squash.
- Add parsley and tomatoes to squash and bulgur wheat mixture. Combine lemon juice and garlic then drizzle over tabbouleh. Toss gently to combine.
Nutrition & Diet Analysis (per serving)
346
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).