- 1 cup bulgur wheat
- 2 cups water
- 1 small butternut squash (about 1 and ½ pounds)
- 2 TBS olive oil, divided
- pinch of salt
- ⅓ cup shredded unsweetened coconut
- 6 oz. baby spinach
- 3 TBS low-sodium soy sauce
- 2 tsp sesame oil
- 1 stalk of green onion, finely chopped
- ¼ cup pomegranate tendrils
INSTRUCTIONS:
- Pour the water and bulgur in a small saucepan, and bring it to boil. Reduce the heat to medium low, and let the bulgur simmer until the liquids are nearly evaporated, about 10-13 minutes. Turn off the heat and cover the saucepan with a lid. The bulgur should continue fluffing up.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Peel and seed the butternut squash, and then chop the squash into ½-inch cubes. Toss the cubed squash with a tablespoon of olive oil and a pinch of salt. Spread the squash onto the baking sheet in a single layer. Bake the squash for 22 to 25 minutes, or until it can be easily pierced with a fork.
- While the squash is cooking, toast the coconut in a pan. Heat the pan over medium heat, and spread the coconut in there. When the coconut starts to turn yellow, start stirring. Keep stirring until about 50% of the coconut is brown. Remove the pan from heat.
- Heat another pan with a tablespoon of olive oil over medium-high heat. When the pan is hot, pour in the spinach and start stirring. You just want the spinach to soften, so wilting the spinach should take no more than a minute. Remove from heat.
- In a large bowl, pour the bulgur and mix it with soy sauce and sesame oil. Mix in the butternut squash, spinach, green onion, coconut, and pomegranate tendrils.
- Serve immediately, and refrigerate any leftovers in an airtight container.
Source: Healthy Nibbles And Bits
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