Acorn Squash Stuffed with Chard and White Beans

Contributed By: jenarndt
www.eatingwell.com

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Total Preparation Time: 45 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian
Meal Type: Entree

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Ingredients

2 Medium acorn squash, halved and seeded
1 teaspoon Plus 2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon Salt, divided
1/2 teaspoon Freshly ground pepper, divided
1/2 cup Chopped onion
2 cloves Garlic, minced
2 tablespoons Water
1 tablespoon Tomato paste
8 cups Chopped chard leaves (about 1 large bunch chard)
1 15-ounce Can white beans, rinsed
1/4 cup Chopped kalamata olives
1/3 cup Coarse dry whole-wheat breadcrumbs (use panko if avail.)
1/3 cup Grated Parmesan cheese

Preparation

Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

Position rack in center of oven; preheat broiler.

Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

Tips & Notes

Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.