Because of the success of the last stuffed acorn squash recipe, I decided to try out a new recipe! This one uses swiss chard, white beans, kalamata olives, parmesan cheese, and breadcrumbs. I liked it a lot. I liked being able to microwave the squash. It was impressive but only took a total of about 15 minutes from start to finish. I thought it was pretty good.
Acorn Squash Stuffed with Chard & White Beans
Eating Well // CLBB (Randi R)
2 medium acorn squash, halved and seeded
1 tsp + 2 TBSP extra-virgin olive oil, divided
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1/2 c chopped onion
2 cloves garlic, minced
2 TBSP water
1 TBSP tomato paste
8 c chopped chard leaves
1 15-oz can white beans, rinsed
1/4 c chopped kalamata olives
1/3 c coarse dry whole-wheat breadcrumbs
1/3 c grated Parmesan cheese
Cut a small slice off the bottom of each squash half so it rests flat. Brush insides with 1 tsp oil; sprinkle with 1/4 tsp each salt and pepper. Place in a 9-by-13-inch microwave-safe dish. Cover with plastic wrap and mocrowave on high until the squash is fork-tender, about12 minutes.
Meanwhile, heat 1TBSP oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 - 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 - 5 minutes. Stir in white beans and olives; cook until heated through, 1 - 2 minutes more. Remove from heat.
Position rack in center of oven; preheat broiler.
Combine breadcrumbs, Parmesan and the remaining 1 TBSP 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 - 2 minutes.
Yield: 4 servings