Summer Squash with Bulgur Wheat



2 Cups Crooked Neck Squash
2 Cups Zucchini
1 Cup Cherry Tomatoes, sliced in half
2 Garlic Cloves, diced
1/4 Cup Onion, diced
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Dried Thyme
1 Tablespoon Fresh Ground Pepper
1 Tablespoon Dried Parsley
1 Tablespoon Reduced Sodium Chicken Bouillon Paste
2 Cups Cooked 100% Whole Grain Quick Cooking Bulgur Wheat


1.Heat olive oil over medium heat, add onion, garlic and thyme. Sauté until onion is transparent.

2. Add squash (4 cups) and sauté, stirring occasionally for 5 minutes. Add tomatoes and sauté, stirring occasionally an additional 3-5 minutes.

3. Add chicken bouillon paste and stir gently until totally incorporated.

4. Stir in Bulgur Wheat, pepper and parsley.

*If your family isn't quite ready to try Bulgur Wheat I suggest using wild rice instead.
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