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Acorn Squash Stuffed with Chard & White Beans

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
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: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio.
RECIPE 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

: 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: 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.
Acorn Squash Stuffed with Chard & White Beans Recipe at Cooking.com
DIRECTIONS
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.


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.


Position rack in center of oven; preheat broiler.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 342
Fat. Total: 13g
Protein: 11g
Carbohydrates, Total: 49g
Fat, Saturated: 3g
Fiber: 12g
Cholesterol: 6mg
Sodium: 665mg
% Cal. from Fat: 34%
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