Bulgur Stuffed Squash

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and roast the squash, cut side down, until tender, about 35 to 45 minutes.
2. Using tongs, flip the squash over on the baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and season with kosher salt and ground coriander. Turn the oven to broil on high and return the squash back to the oven and bake until the top of the squash is golden brown and slightly caramelized, about 5 to 10 minutes. Remove from the oven and set aside until ready to stuff the squash.
3. Meanwhile, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add in the chopped onion, Cook, stirring occasionally, until the onion is translucent, about 5 to 7 minutes. Add the dates and stir to combine. Add the garlic and cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the bulgur and toast until lightly browned, 2 to 3 minutes. Add the water and bring to a boil, then reduce the heat to a low simmer and cook, covered, until the liquid has evaporated, about 12 to 15 minutes. Remove the lid, fluff with a fork. Add the preserved lemons,toasted almonds fresh lemon juice, the remaining 2 tablespoons of olive oil and mint and stir to combine. Taste and adjust seasoning.
4. Using a serving spoon, stuff the hollow centers of the squash with a heaping mound of the bulgur filling. Transfer to a serving platter and drizzle with the yogurt sauce. Garnish with fresh mint leaves, pomegranate arils, and flaky sea salt.

Yogurt Sauce:

1. In a medium mixing bowl or measuring cup, stir together the yogurt, lemon zest, lemon juice, garlic, and salt. Set aside until ready to serve.