here in california, we’re starting to head out of squash season and towards the lighter veggies of spring, as the days get longer and the weather warms up a bit. so when we decided to have a potluck with our friends this weekend, i knew that it was the perfect opportunity to make this fabulous stuffed squash dish, before squash completely disappears from the store.
i absolutely adore all kinds of squash, but i usually lack time on weeknights to spend baking it the proper amount of time, so squash is a bit of a rarity for us. my dad made this stuffed squash dish for the vegetarians (and as a side for the meat eaters) at christmas dinner this year, and i’ve been thinking about making it for myself ever since then – i can’t believe it’s been two months since i promised myself i’d make this dish!
i am SO glad i finally got my act together to make these stuffed squash (or is it squashes? someone help me here!)! it was a simple recipe to follow, and turned out, if i do say so myself, quite delicious and filling. i love the combo of white beans, chard, and kalamata olives, all which hide under bread crumbs and parmesan cheese. despite its hearty and healthy construction, it’s not too terribly heavy, conveniently leaving enough room for the delicious dishes our friends brought over to share – quinoa fritters, salad with a raw and vegan cesar salad dressing, coconut bliss ice cream, and homemade banana cashew ice cream (the latter two were combined with an apple crisp we made – that recipe is my next post, so stay tuned!). i hope you enjoy this recipe as much as we did!
one year ago: warm quinoa breakfast cereal
stuffed squash
yields 1 stuffed squash, duplicate as needed (i usually make 1 per person)
- 1 medium acorn squash (or substitute as you see fit with other hard shelled squash)
- 1t olive oil
- 1T water
- dash of salt and pepper
- 1T olive oil
- 1/4c onion, diced
- 1 clove garlic, minced
- 1/4t salt
- 1/4t pepper
- 1T water
- 1½t tomato paste
- 3c swiss chard, chopped
- 3/4c white beans, rinsed and drained
- 2T kalamata olives, chopped
- 3T dry whole wheat bread
- 3T grated parmesan cheese (optional)
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- preheat the oven to 350º
- cut the squash in half and scoop out the inside
- pour 1/2t olive oil in each half, using a pastry brush to spread the oil around and thoroughly coat the squash
- pour 1/2T water into each half of the squash, sprinkle with salt and pepper
- bake the squash in the oven for 45 minutes on a cookie sheet
- meanwhile, heat 1T olive oil in large pan over medium heat
- add onion and saute for 3 minutes
- add garlic, salt and pepper, water, tomato paste, and chard
- cover and alow to cook for 3-5 minutes, or until stalks are tender
- stir in the white beans and olives, heating thoroughly, approx 3 more minutes
- stuff the squash with the misture
- cover the white bean and chard filling with bread crumbs and parmesan, and pop back into the oven if they’ve cooled down too much. enjoy warm with bread and salad!