Fall Week: Stuffed Acorn Squash

We love fall. And we love fall food so we’re declaring this week “Fall Week” on Healthy-ish. To celebrate, we’ll be posting three recipes that just scream fall (to us, at least).

We’ll start with this fabulous dish, adapted from Eating Well.

2 large acorn squashes

1 package baby spinach

1 15 oz. can white beans (either Cannellini or Great Northern), rinsed

2 cloves garlic, minced

1 yellow onion, diced

1 tbsp tomato paste

EVOO

2 tbsp water

2 slices sandwich bread of your choosing (I used spelt bread)

1/3 – 1 cup shredded Parmesan cheese (equal to the amount of breadcrumbs)

1. Make breadcrumbs: Toast bread. Turn it into crumbs using a food processor. Spread crumbs on baking sheet and toast in a 350° oven for 3-4 minutes (until they start to brown). Set aside.

2. Stab squashes (so they don’t explode). Microwave for 6 minutes on high. Flip. Zap for 6 more minutes.

3. When squashes are cool enough to handle, cut in half and remove seeds. Drizzle insides with EVOO and microwave for 3 minutes on high, or until done. (Squash is done when it is fork tender and the inside is a dark yellow color.)

4. In a large skillet, heat 1 tbsp EVOO over medium heat. Add onion and cook, stirring, until the onion starts to brown, 2-3 minutes.

5. Add garlic. Cook, stirring for 1 minute.

6. Add tomato paste, water and spinach. Stir, then cover and cook 3-5 minutes, until spinach is wilted.

7. Add white beans. Cook, stirring, for 2 more minutes. Remove from heat.

8. Position rack in the center of oven and preheat broiler.

9. Combine breadcrumbs and shredded Parmesan in a small bowl. (My 2 slices of bread produced about a cup of breadcrumbs so I used close to a cup of Parmesan.) Add enough EVOO (at least 1 tbsp) to keep the mixture together.

10. Place squash in a baking dish. Fill each squash half with the spinach and white bean mixture and then sprinkle with the breadcrumb mixture.

11. Broil in center of oven 1-2 minutes, until breadcrumb mixture starts to brown.