Squash and Bulgar Pie

This is a recipe that I cut out of the Sunday NY Times magazine years ago and make a couple of times during winter, if I have a good winter squash crop. It makes a nice main dish served with a side of vegetable; I like to have it with green beans, but tonight I think I'll pair it with sweet and sour red cabbage. The squash gives the dish a rich sweetness, the bulgar some crunch, and the ginger and lemon add zip.

1 cup bulgar, coarse or medium
3 1/2 cups water
1 large winter squash (I prefer Buttercup or Sweet Mama, a Buttercup hybrid) or two large Acorn squash
vegetable oil
2 eggs
1 cup water (the recipe calls for chicken broth, but I prefer to stay meatless)
1 Tbs grated ginger (the recipe calls for 1 teas ground ginger, but I much prefer fresh)
1/4 cup grated lemon rind
salt and pepper to taste

1. Soak bulgar in the water until grains are tender, about 2 to 2 1/2 hrs. Drain the bulgar through a colander lined with cheesecloth, then squeeze cloth around bulgar till water is extracted. Preheat over to 375, spread bulgar on a cookie sheet an bake till lightly toasted, about 15 minutes.
   
2. Cut squash in half and remove seeds. Brush cut sides with vegetable oil and place, cut side down, on a cookie sheet. Roast in a 400 degree oven till soft, 45 minutes to 1 hour.
3. Scoop the squash out of its shell and place in a large bowl. Add the eggs and water or broth, beating till smooth. Add the ginger and lemon, then the bulgar, stirring till combined. Add salt and pepper to taste.
4. Put the squash/bulgar mixture into an oiled baking dish. Place the dish in a larger baking pan and add boiling water half way up the side.
5. Bake until set, about 40 minutes.

Makes 6 servings.