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Acorn Squash Stuffed with Chard & White Beans

Recipe Information

Total Time: 40 minutes
Servings: 4

Nutritional Information

Per Serving: Calories: 342, Carbohydrates: 49 g., Fat: 13 mg., Saturated Fat: 3 mg., Monounsaturated Fat: 8 mg., Protein: 11 mg., Cholesterol: 6 g., Fiber: 12 g., Postassium: mg., Sodium: 665 mg., Added Sugars: mg.

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Acorn Squash Stuffed with Chard & White Beans

Ingredients

  • 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

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

Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

Ingredient Note: Panko-type breadcrumbs work well. Look for them at your co-op or you can make your own. 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.

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2 Responses to “Acorn Squash Stuffed with Chard & White Beans”

  1. Karen McKee November 21, 2012 3:51 am #

    This sounds SO good!

    • Sue Hernandez Humphrey November 21, 2012 3:26 pm #

      looks good but turkey with stuffing and gravy is WAAAAAAAAAAAAYYYYYYYYY better! Sorry!!!!!! You knew I had to say that!

Recipe Information

Total Time: 40 minutes

Servings: 4

Nutritional Information

Per Serving: Calories: 342, Carbohydrates: 49 g., Fat: 13 mg., Saturated Fat: 3 mg., Monounsaturated Fat: 8 mg., Protein: 11 mg., Cholesterol: 6 g., Fiber: 12 g., Postassium: mg., Sodium: 665 mg., Added Sugars: mg.

Categories

, , , , , , , ,

Tags

, , , , , , ,