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Acorn Squash Stuffed with Chard and White Beans

4 servings | Active Time: 40 minutes | Total Time: 40 minutes 

Ingredients

  • 2 medium acorn squash, halved and seeded
  • 1/2 cup chopped onion
  • 8 cups chopped chard leaves (about 1 large bunch chard)
  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 15-ounce can low salt white beans, rinsed
  • ½ tsp pepper, divided
  • 2 tablespoons water
  • 1/4 cup chopped kalamata olives
  • 1 tablespoon low sodium tomato paste
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup coarse low sodium breadcrumbs

Preparation

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. 

Nutrition:

  • 342 Calories
  • 13 g Fat
  • 3 g Sat Fat
  • 8 g Mono
  • 6 mg Cholesterol
  • 49 g Carbohydrates
  • 11 g Protein
  • 12 g Fiber
  • 365 mg Sodium
  • 151 mg Potassium
  • 2 1/2 Carbohydrate Serving

 

The Hoffman Heart and Vascular Institute of Connecticut
114 Woodland Street
Hartford, CT 06105
877-783-7262