Where to buy 
Ingredients for 6-8 servings:
- 1 bag (25 grams) dried button mushrooms
- 1 cup coarse bulgur wheat
- 5 tbsp olive oil
- 6 shallots or 2 large onions, chopped
- 3 spring onions, chopped
- 12 dried apricots, chopped
- 3 stalks of celery, with leaves, finely sliced
- 1/2 bunch of coriander (cilantro), chopped
- 1/2 cup cooked green lentils
- 1/2 tsp cinnamon
- 1 tbsp coriander seeds
- Coarse salt, ground black pepper
For the squash:
- 10 acorn squash
- 3 tbsp olive oil
- Coarse salt, ground black pepper
- 2 coarsely grated tomatoes.
For serving as a salad: 1/4 cup lemon juice, and a handful of roughly chopped toasted walnuts.
Method:
Put the mushrooms in a bowl, pour over 2.5 cups boiling water and leave for 1/2 hour. Drain and reserve the liquid.
Put 2 cups of the liquid in a small saucepan, add the bulgur, salt, 2 tbsp olive oil and mix. Bring to the boil, reduce the heat and cook for about 20 minutes.
Heat 3 tbsp oil in a frying pan. Add the onion and fry until softened and starting to change color (8 minutes). Add the remaining ingredients and the drained mushrooms. Saute for 2-3 minutes. Remove from the heat, mix in the bulgur, add the grated tomatoes and mix again.
Heat the oven to 180 degrees.
Cut off the tops of the squash (the “caps”), remove the seeds, rub the squash and the caps with olive oil inside and out, sprinkle with salt and pepper. Place on a baking tray, with the caps alongside, and bake for 15 minutes until they are soft and browned at the edges. Remove from the oven and cool slightly.
Fill the squash with the bulgur mixture, and return to the oven for about 45 minutes, until the filling is slightly golden and dry. Scatter with nuts and serve, alongside the caps.
**To serve as a salad: leave out the grated tomatoes; after combining the filling with the bulgur, add lemon juice, mix well, scatter with nuts and serve.
