Our three days of San Francisco Summer are over and before I had a minute to crave Fall, it was here. Now that it is, all I've wanted is squash. I turned up this recipe with a google search and added some lovin' touches. It's super good and stuffed anything seems fancy. I might add some quinoa in on my next go around.
Serves 2
40 minutes
1 Acorn squash, halved
Olive oil
1/2 Yellow onion, chopped
1/4 cup Veggie Broth (more if needed)
2 Garlic clove, minced
1/2 tsp Dried Rosemary
1 Tbsp Dried Thyme
1 Tbsp tomato paste
4 cups Chard, Chopped
1/4 cup Dried cherries (I'm sure craisins or raisins would be great too)
1/2 15oz can White beans, rinsed
1/4 cup Kalamata olives, chopped
Salt and Pepper
1/4 cup Gluten-Free bread crumbs
1/4 cup Nutritional Yeast
1/4 tsp salt
1. Pre-heat your broiler. Slice off the bottom of each squash half so it lays flat. Cover inside of squash with a little bit of olive oil, and a pinch of salt and pepper. Put on a plate and pull some plastic wrap over the top, microwave for about 12 minutes or till tender.
2. Start choppin' your veggies. Heat up a tablespoon of olive oil in a skillet and add onions for a minute or two. Add broth, garlic, tomato paste, chard, cherries, salt, pepper and herbs for another 5 minutes. Add olives and beans; stir and pull off the stove.
3. Combine bread crumbs, nutritional yeast, salt and a tablespoon of olive oil. Stuff acorns, sprinkle bread crumbs on top put em on a cookie sheet. Broil till bread crumbs are toasty.
Original recipe from Delish
My Asshole Diet
