Wednesday, October 19, 2011

Squash Stuffed with Chard and Black Beans

This is one of the first squash recipes I tried. I found the recipe here originally, I but made a few changes to make it my own. I was surprised at how tasty this was! Unfortunately, Jeff didn't care for it too much and really only enjoyed the topping.

Serves 2

  • 1 med acorn squash, halved, seeded
  • ½ tsp plus 1 T extra-virgin olive oil, divided
  • ¼ tsp salt, divided
  • ¼ tsp freshly ground pepper, divided
  • ¼ cup onion, chopped
  • 1 clove garlic, minced
  • 1 T water
  • ½ T tomato paste
  • 4 cups chopped chard leaves (about ½ large bunch chard)
  • ½ (15-oz) can black beans, drained, rinsed
  • 2 T coarse dry Italian breadcrumbs
  • 2 T grated Parmesan cheese 

1. Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with ½ tsp oil; sprinkle with ⅛ tsp each salt and pepper. Place in a microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.

2. Meanwhile, heat ½ T 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 the remaining ⅛ tsp each salt and pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in black beans; cook until heated through, 1 to 2 minutes more. Remove from the heat.

3. Preheat broiler.

4. Combine breadcrumbs, Parmesan and the remaining ½ T 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.
Squash Stuffed with Chard and Black Beans

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