Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair, with olives, tomato paste, white beans, and Parmesan cheese. Serve with a mixed green salad with radicchio and red onion, and a crisp white wine, such as pinot grigio.
Yield: 4 servings
Prep Time: 40 minutes
Total Time: 40 minutes
2 medium acorn squash, halved (see Tip) 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 (see Note)
1/3 cup grated Parmesan cheese
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.
2. Place in a 9-by-13-inch (or similarly sized) microwave-safe dish. Cover with plastic wrap and microwave on high until the squash is fork-tender, about 12 minutes.
3. Meanwhile, heat 1 tablespoon 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. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper.
5. 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.
6. Position rack in center of oven; preheat broiler.
7. 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.
8. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
Recipe Tips & Notes
Tip: To make it easier to cut a pumpkin, acorn squash, or other winter squash, pierce it in several places with a fork, then microwave it on high for 45 to 60 seconds. Use a large sharp knife to cut the squash in half. Remove the seeds and stringy fibers with a spoon.
Ingredient Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
13 g fat (3 g sat, 8 g mono)
6 mg cholesterol
49 g carbohydrate
11 g protein
12 g fiber
665 mg sodium
1151 mg potassium
Vitamin A: 100% daily value (DV)
Vitamin C: 60% DV
Magnesium: 33% DV
Potassium: 33% DV
Folate: 29% DV
Iron: 20% DV
2 1/2 carbohydrate servings
Exchanges: 3 starch, 1 vegetable, 1/2 plant-based protein, 2 fat
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