I am such a fan of squash and am always looking for new recipes for it! I eat some kind of squash at least once a week. I stumbled upon this recipe when looking for low calorie meals last night and it sounds super yum! Stuffed acorn squash sounds like it is going to be my new fave dish.
1 medium organic acorn squash, halved and seeded
1/2 teaspoon plus 1 tablespoon organic extra-virgin olive oil, divided
1/4 teaspoon sea-salt, divided
1/4 teaspoon freshly ground organic pepper, divided
1/4 cup chopped organic onion
1 clove organic garlic, minced
1 tablespoon water
1 1/2 teaspoons organic tomato paste
4 cups chopped organic chard leaves (about 1/2 large bunch chard)
3/4 cup canned organic white beans, rinsed
2 tablespoons chopped kalamata olives
3 tablespoons coarse dry organic whole-wheat breadcrumbs (see Note)
3 tablespoons grated organic Parmesan cheese
1.Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1/2 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Place in 8×8 inch dish. Preheat oven at 450 degrees.
2. Bake squash until fork tender about 20-30 minutes.
3. .Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.
4. Add garlic; cook, stirring, for 1 minute.
5. Stir in water, tomato paste and the remaining 1/8 teaspoon each salt and pepper.
6. Stir in chard, cover and cook until tender, 3 to 5 minutes.
7.Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.
8.Once squash is done baking position rack in center of oven; preheat broiler.
9.Combine breadcrumbs, Parmesan and the remaining 1 1/2 teaspoons oil in a bowl.
10.Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet.
11. Sprinkle with the breadcrumb mixture.
12.Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.