Acorn Squash Stuffed With Chard And White Beans


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
2 tablespoons Water
1 tablespoon Tomato paste
8 cups Chopped chard leaves (about 1 large bunch chard)
1 15-ounce Can white beans, rinsed
1/4 cup Chopped kalamata olives
1/3 cup Coarse dry whole-wheat breadcrumbs (use panko if avail.)
1/3 cup Grated Parmesan cheese


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