Acorn Squash Stuffed with Kale and white beans

   I normally only post my own creations, but this recipe, adapted from eatingwell magazine, has been one of our favorites this fall, so I decided to post it for you all. It goes great with a apple/mixed green/goat cheese salad. Hope you all enjoy as much as I did!


Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
• salt and pepper
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons water
• 1 tablespoon tomato paste
• 8 cups chopped kale (may sub chard)
• 1 1/2 cups cooked great northern beans (or one can)
• 1/4 cup chopped kalamata olives
• 1/3 cup grated Parmesan cheese
• Directions:
• 1. preheat oven to 350 degrees. Cut squash in half and remove flesh/seeds. Rub inside of squash with salt, pepper, and tablespoon EVOO. Place cut side down in baking dish and bake about 45 min, until squash is tender.
• 2. Meanwhile, heat remaining 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 1/4 teaspoon each salt and pepper. Stir in kale 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.
• 3. Position rack in center of oven; preheat broiler.
• 4. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with parmesean. Broil in the center of the oven about 3-5 min.