1 c. bulgar (cracked wheat)
2 c. boiling water
3 sm. squash halves (acorn or sweet dumpling), seeds removed
1 tsp. vegetable oil
1 clove garlic, minced
1/2 c. shallots, chopped
3/4 c. sliced mushrooms
18 walnut halves, chopped
3/4 c. peeled, chopped, seeded tomatoes
1/2 c. vegetable juice
1/4 tsp. dried rosemary
1/2 tsp. dried basil
Salt and pepper to taste
1/2 c. shredded Jack cheese
3 tbsp. grated Parmesan cheese

1. To cook bulgar - pour boiling water over it in a bowl and set it aside for 30-40 minutes or until it swells and absorbs most of the water. Drain off any excess.

2. In a large covered saucepan, parboil squash halves, skin side down, in a little water 15 minutes, or until tender or microwave until tender.

3. Scoop out flesh, leaving 1/2 inch shell. Chop flesh and set aside.

4. In a large skillet, saute garlic, walnuts, shallots, mushrooms in hot oil for 2 minutes.

5. Add cooked bulgar, tomatoes and juice. Cook over medium heat while stirring, about 3 minutes. Add herbs, salt, pepper, chopped squash and most of the cheese. Blend well.

6. Preheat oven to 375 degrees F.

7. Spoon bulgar mixture into shells.

8. Stand stuffed squash shells side by side in a baking pan containing a small amount of water.

9. Garnish with reserved cheese (stripes diagonally across stuffed shells).

10. Bake 15 minutes or until heated through. Serves 3.