Stuffed Acorn Squash

My mom has made this recipe a few times over the past months and always calls me to tell me how good it is. I've asked her to send me the recipe so I could make them but she never got a chance. So while I was home I made it for her and my dad one night.

It's very easy to make. You can baked the squash in the oven if you have the time but if you don't you can bake it in the microwave.  I try to stay away from cooking in a microwave because I feel that some of the flavor is lost. But for people who don't have lots of time to get dinner ready it's a great option.


While the squash is baking you mix together onion, garlic, tomato paste, kale, white beans and olives.  And cover with bread crumbs and/or parmesan cheese and broil.

Stuffed Acorn Squash
Adapted from Eatingwell.com
Serves 4 people

2 medium acorn squash, halved and seeded
3 tablespoons EVOO
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons water
1 tablespoon tomato paste
6 cups chopped kale (about 1 bunch)
1 15 oz can white beans, rinsed
1/3 cup chopped kalamata olives
1/3 cup dry whole-wheat bread crumbs
1/3 cup grated parmesan cheese

OVEN: Preheat the oven to 400 degrees. Place the prepared halves of acorn squash on a baking sheet cut side up and drizzle with insides with 1 teaspoon EVOO, 1/4 teaspoon each salt and pepper.  Add a little bit of water to the bottom of the pan to keep the skins moist. Place in the oven and bake for about 1 hour until the insides are soft.

MICROWAVE: Brush the insides with 1 teaspoon EVOO, 1/4 teaspoon each salt and pepper. Place in a 9x13 (or similar size) microwave safe dish. Cover with plastic wrap and microwave on high until the squash is tender, about 12 minutes.

In a large skillet heat 1 tablespoon EVOO over medium heat.  Add the onion and saute for about 2 to 3 minutes until it starts to brown. Add in the garlic and cook for another minute.  Stir in the water, tomato paste, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Add in the kale and cover the pan for about 3 to 5 minutes until it is wilted.  Add in the white beans and olives and cook for another minute or two until the entire mixture is warm. Remove from the heat.

Preheat the broiler.  Mix the breadcrumbs, parmesan, and 1 tablespoon EVOO in a small bowl.  Fill each squash half with about 1 cup or a fourth of the mixture.  Place each half on a baking sheet and sprinkle with the breadcrumb mixture.  Broil until the breadcrumbs are browned and the cheese is melted for about 1 to 2 minutes. Enjoy!!!