Acorn squash’s natural shape makes it just right for stuffing, and one squash is perfect for serving two people. 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.
Active Time: 40 minutes |
Total Time: 40 minutes
1 medium acorn squash, halved (see Tip) and seeded
1/2 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon water
1 1/2 teaspoons tomato paste
4 cups chopped chard leaves (about 1/2 large bunch chard)
3/4 cup canned white beans, rinsed
2 tablespoons chopped kalamata olives
3 tablespoons coarse dry whole-wheat breadcrumbs (see Note)
3 tablespoons grated Parmesan cheese
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1/2 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Place in a 8-by-8-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 1/2 teaspoons 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 1/8 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 1/2 teaspoons 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.
13 g Fat;
3 g Sat;
8 g Mono;
7 mg Cholesterol;
50 g Carbohydrates;
11 g Protein;
12 g Fiber;
679 mg Sodium;
152 mg Potassium
Nutrition Note: Vitamin A (100% daily value), Vitamin C (60% dv), Magnesium & Potassium (33% dv), Folate (29% dv), Iron (20% dv).
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: 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.