Start by preparing your squash, cooking it in whichever way you prefer (boil or oven roast) until it gets very tender.

Dice your onions, clean and cut your mushrooms into small pieces, mince your garlic cloves, cut your coriander (optional) and spinach if using fresh and not frozen.

Preheat your pan on medium-high. Add 2 tbsp olive oil along with the onions. Cook for 3-4 minutes until the onions turn translucent.

Add the mushrooms and water, enough to cover the bottom of the pan. This helps mushrooms cook and tenderize before searing them in the presence of oil. Cook for 10 minutes. If the water evaporates, slowly add in more.

Preheat your oven to 230C (450F), turning on both the bottom and the top, placing the rack in the middle position.

Add 2 tbsp olive oil and cook for another 3 minutes.

Add 1 tbsp olive oil. Add garlic, coriander (optional), and spices. Cook for 2 minutes.

Add spinach. Cook for 2 minutes.

Turn off the heat. Add pomegranate molasses and walnuts. The filling is now ready.

If you boiled your squash, strain it and let the water evaporate for 3-5 minutes. Add the cooked squash to a bowl along with the bulgur, olive oil, cinnamon, and cumin. Mix everything together vigorously until it forms a sort of dough.

Add 1 tbsp olive oil to the bottom of your baking dish and spread around. Add half of the squash/bulgur mixture and spread evenly. Add all of your filling and spread evenly. Add the rest of the squash/bulgur mixture and spread evenly. It’s okay if some of the filling goes through the top layer.

Cook for 20-30 minutes, until the top browns and the edges start to get slightly burnt.

Serve with yogurt.