There’s nothing I love more about Fall than putting pumpkin or winter squash in absolutely everything and for any occasion, and this fragrant vegetarian stir-fry makes no exception, especially when we use a nutty kuri squash. Perfect for a weeknight dinner, this kuri squash and bulgur stir-fry comes together in less than 30 minutes. Bulgur has excellent nutritional qualities and gives a satisfying, meaty feel. If you’re gluten-free, you can easily substitute quinoa for the bulgur and get the same effect. Want to make it 100% vegan? The cheese topping is totally optional!
Table of Contents
Ingredient list for the stir fry red kuri squash
Serve 4:
- 1 cup (100g) bulgur
- 1 medium-sized kuri squash
- 2 onions
- 2 cloves of garlic
- 1 small bunch of parsley
- 2 tsp cumin seeds
- 1 tsp turmeric
- Salt, pepper, and olive oil
- Cheese, it’s up to your choice : parmesan, blue…
Directions
1 . Wash the red kuri squash, cut it in half, and remove the core. Detail each quarter into small pieces (not too big, because cooking wouldn’t be homogeneous). I chose not peel my squash, the skin is still very tender and delicious when cooked. But you can peel it if you prefer.
2. In a skillet, heat the olive oil and add the kuri squash pieces. Brown gently.
3. Peel the onions and garlic and chop them. Add to the pan along with the chopped parsley, cumin seeds, turmeric, salt, and pepper. Cook over low heat, stirring often to prevent sticking to the skillet.
4. Meanwhile, cook the bulgur in a large saucepan of salted water. Drain when cooked and prepare the plates.
5. When the red kuri squash pieces are tender, place them on the bulgur and sprinkle with cheese. Serve hot.
Stir Fry Red kuri Squash
by eatwell101
Yield: 4 servings
Prep Time: 10 min
Cook Time: 15 min
Ingredients
- 1 cup (100g) bulgur
- 1 medium-sized red kuri squash
- 2 onions
- 2 cloves of garlic
- 1 small bunch of parsley
- 2 tsp cumin seeds
- 1 tsp turmeric
- Salt, pepper, and olive oil
- Cheese, it's up to your choice : parmesan, blue.
Instructions
- Wash the red kuri squash, cut it in half, and remove the core. Detail each quarter into small pieces (not too big, because cooking wouldn't be homogeneous). I chose not peel my squash, the skin is still very tender and delicious when cooked. But you can peel it if you prefer.
- In a skillet, heat the olive oil and add the red kuri squash pieces. Brown gently.
- Peel the onions and garlic and chop them. Add to the pan along with the chopped parsley, cumin seeds, turmeric, salt, and pepper. Cook over low heat, stirring often to prevent sticking to the skillet.
- Meanwhile, cook the bulgur in a large saucepan of salted water. Drain when cooked and prepare the plates.
- When the red kuri squash pieces are tender, place them on the bulgur and sprinkle with cheese. Serve hot.
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