Dan made this delicious recipe from Eating Well a few weeks ago and it was so delicious and filling that I could only eat half, but I was anticipating the leftovers. Unfortunately, the squash fell victim to an overflowing refrigerator and accidentally fell on the floor while readjusting.
- 2 medium acorn squash, halved and seeded
- 1 tsp EVOO
- 2 T EVOO
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 2 Tbsp water
- 1 Tbsp tomato paste
- 8 cup chopped chard leaves
- 15 oz can white beans
- 1/4 cup chopped kalamata olives
- 1/3 cup coarse dry whole-wheat breadcrumbs
- 1/3 cup grated parmesan
Start but cutting a small slice off the bottom of each squash so that it sits flat. Brush the inside of each squash with the teaspoon of EVOO and sprinkle with half of the salt and pepper.
Place all four in a microwave safe dish, cover with plastic wrap and microwave on high for 12 minutes or until the squash is fork tender. Once this is done, move the squash to an oven safe dish.
Turn the stove onto medium heat and place 1 T oil in a large skillet. Add the onion to the skillet and and stir until the onion starts to brown. This should take 2-3 minutes. When the onion is browned add in the garlic and stir for a minute. Then add the water, tomato paste and the last half of the salt and pepper. Add in the chard and cover for about 3-5 minutes. Stir in white beans and olives and cook for another 1-2 minutes.
Preheat the boiler. In a small bowl, combine breadcrumbs, parmesan and a tablespoon of EVOO. Fill each squash with a cup of the chard mixture and sprinkle with breadcrumbs. Broil 1-2 minutes in center of the oven until the breadcrumbs are browned.
The squash was much sweeter than we expected but this was a perfect meal even though the olives kinda overpowered the other flavors.
Nutritionals(serves 4): Cals: 342, Fat: 13, Carb: 49, Fiber 12, Protein: 11.