Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Feta cheese. Serve with: Mixed green salad, a crusty baguette and crisp white wine, such as Pinot Grigio.
2 medium acorn squash, halved 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
3 tablespoon tomato sauce
8 cups chopped Swiss chard leaves (about 1 large bunch chard)
1 15-ounce can white beans, rinsed
1/4 cup chopped kalamata olives
¼ cup sun dried tomatoes, chopped
1/3 cup “Panko” breadcrumbs
1/3 cup Feta cheese
Toasted pine nuts for garnish
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 dish. Bake at 400 for 45 minutes or fork-tender.
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 tomato sauce 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, sundried tomatoes and olives; cook until heated through, 1 to 2 minutes more.
Combine breadcrumbs, Feta 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.
Garnish with small amount of toasted pine nuts.
Tags: acorn squash, Garlic, kalamata olives, onions, pine nuts, sun dried tomatoes, Swiss Chard, Vegetarian, white beans
