Acorn Squash Stuffed With Beans And Chard Recipe

Name: Acorn Squash Stuffed With Beans And Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash; 2 cups onion chopped; 2 garlic cloves; 3 tablespoons oil; 2 tablespoons tomato paste; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 8 cups swiss chard leaves, chopped; 3 1/2 cups white beans ( eg cannelini); 3 tablespoons kalamata olives, chopped; half cup breadcrumbs ( regular or panko); half cup grated fresh parmesan cheese; 4 tablespoons chopped fresh parsley or cilantro; 2 tablespoons pine nuts; 1 teaspoon chili flakes - or more, to taste; half teaspoon salt; half teaspoon pepper

Servings: persons

2 acorn squash
2 cups onion chopped
2 garlic cloves
3 tablespoons oil
2 tablespoons tomato paste
1 teaspoon coriander powder
1 teaspoon cumin powder
8 cups swiss chard leaves, chopped
3 1/2 cups white beans ( eg cannelini)
3 tablespoons kalamata olives, chopped
half cup breadcrumbs ( regular or panko)
half cup grated fresh parmesan cheese
4 tablespoons chopped fresh parsley or cilantro
2 tablespoons pine nuts
1 teaspoon chili flakes - or more, to taste
half teaspoon salt
half teaspoon pepper

1
Cut acorn squashes in half ( easier cutting - pierce in several places with a fork and microwave 1 minute, then cut a small slice off the bottoms so they rest flat. Scoop out flesh, leaving about 1/2 inch shell. Brush with 1 tbsp. oil, sprinkle with salt and pepper ( about 1/4 tsp. each) and roast cut side down, about 20 -25 mins until fork tender ( 350 degrees) Set aside
2
In large skillet, heat 1 tbsp. oil and saute onions about 5 mins. Add squash flesh and garlic, cook another 5 mins. or so. Stir in water, tomato paste ,1/4 tsp each salt and pepper, the cumin and coriander and the chili flakes and cook another 10 mins. Add a little water if it sticks to the pan. Stir in chard, cover and cook till tender, another 5 - 7 mins. Stir in beans and olives, cook till heated through, 3 - 4 mins.
3
Remove from heat. Combine breadcrumbs, cheese and 1 tbsp. oil. Fill each squash half with about I cup of chard mixture - Place in a baking pan or sheet. Sprinkle each squash half with the breadcrumb mixture, a tbsp. of fresh cilantro or parsley and 1/2 tbsp. pinenuts. Broil in oven center till breadcrumbs are browned, or roast at 350 for about 7 - 10 mins.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 acorn squash, 2 cups onion chopped, 2 garlic cloves, 3 tablespoons oil, and more.

Yes, Acorn Squash Stuffed With Beans And Chard falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash Stuffed With Beans And Chard

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