Acorn Squash Stuffed with Chard and White Beans

TuscanySun

Found in Eating Well magazine. I'd play with it to lower the fat content, but thats just me.

Acorn Squash Stuffed with Chard and White Beans

Makes 4 servings. Cost per serving: under $3.00. Time: 40 minutes total

2 medium acorn squash, halved and seeded
1 tsp + 2 tblsp extra virgin olive oil, divided
½ tsp salt, divided
½ tsp freshly ground pepper, divided
½ c chopped onion
2 cloves garlic, minced
2 tblsp water
1 tblsp tomato paste
8 C. chopped chard leaves (about 1 large bunch)
1 15oz can white beans, drained and rinsed
¼ c chopped kalamata olives
1/3 C. coarse dry whole-wheat bread crumbs
1/3 C. grated Parmesan cheese

1. Cut a small slice off the bottom of each squash half, so it rests flat. Brush the inside with 1 tsp oil, sprinkle with ¼ tsp each salt & pepper. Place in a 9x13 microwave safe dish. Cover with plastic wrap and microwave on high till squash is fork-tender, about 12 minutes.

2. Meanwhile, heat 1 tblsp oil in large skillet over medium heat. Add onion: cook, stirring, until starting to brown (2 – 3 minutes). Add garlic; cook, stirring, 1 minute. Stir in water, tomato paste and the remaining ¼ tsp salt & pepper. Stir in chard, cover and cook till tender, 3 – 5 minutes. Stir in white beans and olives; cook till heated thru, 1 – 2 minutes more. Remove from heat.

3. Position rack in center of oven; preheat broiler.

4. Combine bread crumbs, Parmesan and the remaining 1 tblsp 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 bread crumb mixture. Broil in the center of the oven until breadcrumbs are browned, 1 – 2 minutes.

Nutrition:
342 calories
13 g fat (3 g saturated, 8 g mono)
49 g carbohydrates
11 g protein
12 g fiber
665 mg sodium
1151 mg potassium

Nutrition bonus: 100% Daily value Vitamin A, 60% vitamin C, 33% Magnesium and Potassium, 29% Folate, 20% Iron