Stuffed Squash with Bulgur and Goat Cheese

Serves 2
From Everyday Food

*2 large summer squash
*2 tbsp olive oil
*1/2 cup onion, finely chopped
*1/4 cup sliced almonds
*salt and pepper
*1/2 cup bulgur wheat
*4 oz. goat cheese

Preheat oven to 400. Halve each squash lengthwise; slice off a sliver of skin from each half so that they sit flat. Scoop out flesh with a small spoon, leaving a 1/4 inch border; chop finely and reserve.Place squash halves on a rimmed baking sheet, skin sides down; set aside.

Heat oil in a large skillet. Add reserved squash, onion, almonds, 1/2 tsp salt and a dash of pepper. Cook, stirring frequently, until mixture is dry, 5-7 minutes. Add bulgur and 1 cup water; simmer over medium heat until liquid is absorbed, 10-12 minutes. Remove from heat and stir in goat cheese.

Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 20 minutes.