Acorn Squash Stuffed With Greens And White Beans

• 2 medium acorn squash, halved and seeded
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 1/4 cup tomato sauce, no-salt-added
• 8 cups spinach or other chopped leafy greens such as kale or swiss chard
• 1 1/2 cups cooked white beans or 1 (15 ounce) can white beans, no-salt-added or low sodium, drained
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper

1. Preheat oven to 350 degrees. Place squash cut side down on a lightly oiled baking pan and bake until tender, about 50-60 minutes.
2. Meanwhile, heat 1/8 cup water in a large skillet and water saute onion and garlic until tender, about 5 minutes. Stir in tomato sauce and spinach and cook until spinach wilts, about 2 minutes. Stir in white beans, pine nuts, oregano and black pepper.
3. Fill each squash half with about 1 cup of the bean mixture. Bake for an additional 8-10 minutes or until filling is heated through.

acorn squash, onion, garlic, tomato sauce, spinach, beans, pine nuts, oregano, ground black pepper

Taken from www.epicurious.com/recipes/member/views/acorn-squash-stuffed-with-greens-and-white-beans-50167913 (may not work)