Quinoa Stuffed Acorn Squash With Swiss Chard and White Beans

stuffed acorn squash

I love acorn squash. It has such a great texture and taste. Most importantly it is loaded with vitamins A, B, and C. These are important for a healthy immune system, maintains a healthy metabolism, turns carbohydrates into energy, keeps the digestive system healthy, are antioxidants which prevent free radical damage, and helps to prevent disease.
Acorn squash also has potassium,which is essential for maintaining normal blood pressure levels, and is also high in fiber to keep the gut healthy and blood sugar more stable. Roasting is my favorite way to enjoy squashes. I stuffed my squash and paired it with a side of roasted maitake mushrooms and brussels sprouts.

Serves 4

2 medium acorn squash, halved, with seeds removed (see tip)
1 teaspoon plus 2 tablespoons coconut oil, divided
1 teaspoon turmeric
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons water
8 cups chopped chard leaves (about 1 large bunch chard)
1 15-ounce can white beans, rinsed
1/4 cup chopped kalamata olives
1/3 cup cooked quinoa (see note)1/3 cup diced tomato
1/3 cup organic feta cheese 

1. Cut a small slice off the bottom of each squash half so it rests flat.
2. Cut acorn squash in half. Fork out seeds.
3. Brush the insides with 1 teaspoon oil; sprinkle with ½ teaspoon turmeric, ¼ teaspoon each salt and pepper.
4. Place on a sheet of parchment paper laid over a baking sheet.
5. Place in oven and roast for 45-50 minutes at 350 degrees or until cooked through.
6. During this time, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.
7. Add garlic; cook, stirring, for 1 minute. Stir in water and the remaining ½ teaspoon turmeric, ¼ teaspoon each salt and pepper.
8. Stir in chard, cover and cook until tender, 3 to 5 minutes.
9. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.
10. Position rack in center of oven; preheat broiler.
11. Combine cooked quinoa, feta, diced tomato and the remaining 1 tablespoon oil in a bowl.
12. Fill each squash half with about 1 cup of the chard mixture.
13. Place in a baking pan or on a baking sheet. Sprinkle with the quinoa mixture. Broil in the center of the oven until the quinoa is browned, 1 to 2 minutes.

Tip: If having a hard time cutting the squash in half, pierce acorn squash in several places with a fork; microwave on high for 45 to 60 seconds, then cut in half with a sharp knife. Use a spoon to remove the seeds.

Note: Boil dry quinoa with water for 15 minutes, cover, remove from heat and allow to sit while preparing the squash.



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