Naturally Ella · by Erin Alderson
Harissa Acorn Squash with Bulgur and Yogurt Sauce
NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 12%
CARBS 31G54% OF CAL
6G FIBER19G OTHER6G TOTAL SUGAR
FAT 11G42% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with bulgur, topped with a yogurt sauce and harissa spice. A satisfying vegetarian main or side with warm Middle Eastern flavors.
mainmiddle easternroast🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 acorn squash
- 3 tablespoons unsalted butter (room temperature)
- 2 tablespoons harissa paste (see note)
- Salt (as needed)
- ½ medium yellow onion
- ½ cup uncooked bulgur
- 1/2 cup whole milk yogurt
- ⅓ cup minced fresh parsley and cilantro
- 2 tablespoons lemon juice
- Salt (to taste)
At a glance
PER SERVING · TIME 50M
CAL 12%·PRO 12%
CARBS 31G54% OF CAL
6G FIBER19G OTHER6G TOTAL SUGAR
FAT 11G42% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 502mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 605mg
- Calcium
- 90mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 502MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.