Acorn Squash Stuffed with Chard & White Beans

Acorn Squash Stuffed with Chard & White Beans

Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio.

From EatingWell: November/December 2009
Yield: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

  1. 2 medium acorn squash, halved (see Tip) and seeded
  2. 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
  3. 1/2 teaspoon salt, divided
  4. 1/2 teaspoon freshly ground pepper, divided
  5. 1/2 cup chopped onion
  6. 2 cloves garlic, minced
  7. 2 tablespoons water
  8. 1 tablespoon tomato paste
  9. 8 cups chopped chard leaves (about 1 large bunch chard)
  10. 1 15-ounce can white beans, rinsed
  11. 1/4 cup chopped kalamata olives
  12. 1/3 cup coarse dry whole-wheat breadcrumbs (see Note)
  13. 1/3 cup grated Parmesan cheese

Preparation

  1. 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.
  2. 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.
  3. Position rack in center of oven; preheat broiler.
  4. 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

Nutrition

Nutrition Per Serving: 342 calories; 13 g fat (3 g sat, 8 g mono); 6 mg cholesterol; 49 g carbohydrates; 11 g protein; 12 g fiber; 665 mg sodium; 151 mg potassium.

Nutrition Bonus:

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1/2 plant-based protein, 2 fat