Acorn Squash Stuffed with Chard & White Beans

Name: Acorn Squash Stuffed with Chard & White Beans
Yield: 4
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

Acorn Squash Stuffed with Chard & White Beans was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/acorn-squash-stuffed-with-chard-white-beans-recipe-12145.aspx?CCAID=cknwrdne04894bd" target="_blank">www.cooking.com.</a>

"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...."

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

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