Acorn Squash Stuffed with Greens and Beans
Acorn Squash Stuffed with Greens and Beans
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 (about 1 large bunch chard) or kale leaves
- 1 15 oz. can, white beans rinsed
- 1/4 cup chopped kalamata olives
- 1/3 cup coarse dry whole-wheat breadcrumbs
- 1/3 cup grated vegan parmesan cheese or nut parmesan cheese
Instructions
Bake Squash
- Preheat oven to 400 degrees F.
- Cut each squash in half. Cut a small slice off the bottom of each squash half so it rests flat.
- Brush the inside flesh of each squash with 1 teaspoon of oil. Bake for 20 minutes.
Prepare Stuffing
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring, until it starts 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, kale or spinach, 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.
Stuff Squash and Broil
- Position rack in center of oven; preheat broiler.
- Combine breadcrumbs, parmesan cheese and remaining 1 tablespoon oil in a bowl.
- Fill each squash half with approximately 1 cup of the chard mixture.
- Place squash on a baking pan. Sprinkle with the breadcrumb mixture.
- Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.