Note: The bulgur can be replaced with cooked quinoa or textured vegetable protein (TVP)
1. To cook the bulgur: Combine with the boiling water in a bowl, cover and let rest for 20 minutes. Fluff with a fork and season with salt and pepper. Let cool for 5-10 minutes.
2. While the bulgur is cooling, coat a large sauté pan with cooking spray and heat the olive oil over medium high heat. Sauté the squash and onion with a pinch of dried thyme until tender. Transfer to plate to cool.
3. In a large bowl toss the cooked vegetable with the bulgur, tomatoes, cucumbers, spinach and basil. Add the desired amount of vinaigrette (see recipe below), salt and pepper to taste.