Ingredients

• 1 cup bulgur wheat
• 2 cups waters, divided
• 3 tbsp olive oil, divided
• ½ cup of chopped onions
• 1 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 tsp salt, divided
• 3 cups cooked butternut squash, mashed
• 1 zucchini, chopped
• 1/3 cup fresh mint leaves, finely chopped
• ½ tsp black pepper
• 1 ½ tsp red pepper flakes
• ¼ tsp cinnamon
• 2 eggs
• 1 cup bread crumbs
• Cooking spray

Directions

1. In a small bowl, mix the bulgur wheat and 1 cup of water, and set it aside for 1 hour.
2. In a medium saucepan, heat up 1 tbsp olive oil, then add ½ tsp salt, and the quinoa, water and vegetable broth and let it get to a boil. Then turn to simmer, cover and let it cook until soft.
3. In a separate large bowl, mix the butternut squash, zucchini, 2 tbsp olive oil and seasonings.
4. Add the cooked quinoa, then the eggs and finally the bread crumbs. Mix well.
5. Coat a baking pan lightly with cooking spray. Pour the kibbeh mixture into it and bake it at 350 degrees F for 15 minutes.