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Ingredients

• 1 medium acorn squash, halved (see Tip) and seeded
• 1/2 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon water
• 1 1/2 teaspoons tomato paste
• 4 cups chopped chard leaves (about 1/2 large bunch chard)
• 3/4 cup canned white beans, rinsed
• 2 tablespoons chopped kalamata olives
• 3 tablespoons coarse dry whole-wheat breadcrumbs (see Note)
• 3 tablespoons grated Parmesan cheese

Description

Acorn Squash Stuffed With Chard & White Beans For Two - The Huffington Post

Kitchen Daily