Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: 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.
- 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 Tip)
- 1/3 cup grated Parmesan cheese
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 x 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.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add the garlic; cook, stirring, for 1 minute. Stir in the water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in the chard, cover and cook until tender, 3 to 5 minutes. Stir in the white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.
Position rack in center of oven; preheat broiler.
Combine the 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.
Tip: <br>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. <br><br> Ingredient Note: We like Ian&#8217;s brand of coarse dry whole-wheat breadcrumbs, labeled &#8220;Panko breadcrumbs.&#8221; Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim the 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 degrees F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
342 calories; 13g total fat; 3g total saturated fat; 6mg cholesterol; 665mg sodium; 49g carbohydrates; 12g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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