Acorn Squash Stuffed with Chard and White Beans

Serves 4
From Eating Well

*2 medium acorn squash, halved and seeded
*2 tbsp olive oil, divided
*salt and pepper
*1/2 cup chopped onion
*2 cloves garlic, minced
*2 tbsp water
*1 tbsp tomato paste
*1 bunch chard
*15 oz. can white beans, rinsed
*1/4 cup kalamata olives
*1/3 cup whole wheat bread crumbs
*1/3 cup Parmesan cheese

Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with oil; season with salt and pepper. Place in a microwave-safe dish, cover with plastic and microwave on high until squash is fork tender, about 12 minutes.

Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2-3 minutes. Add garlic; cook, stirring for 1 minute. Stir in water and tomato paste and season again with salt and pepper. Stir in chard, cover and cook until tender, 3-5 minutes. Stir in white beans and olives; cook until heated through. Remove from heat.

Position rack in center of oven; preheat broiler.

Combine breadcrumbs, Parmesan and 1 tbsp olive oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan and sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1-2 minutes.