Acorn Squash Stuffed With Beans And Chard

• 2 acorn squash
• 2 cups onion chopped
• 2 garlic cloves
• 3 tablespoons oil
• 2 tablespoons tomato paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 8 cups swiss chard leaves, chopped
• 3 1/2 cups white beans ( eg cannelini)
• 3 tablespoons kalamata olives, chopped
• half cup breadcrumbs ( regular or panko)
• half cup grated fresh parmesan cheese
• 4 tablespoons chopped fresh parsley or cilantro
• 2 tablespoons pine nuts
• 1 teaspoon chili flakes - or more, to taste
• half teaspoon salt
• half teaspoon pepper

1. Cut acorn squashes in half ( easier cutting - pierce in several places with a fork and microwave 1 minute, then cut a small slice off the bottoms so they rest flat. Scoop out flesh, leaving about 1/2 inch shell. Brush with 1 tbsp. oil, sprinkle with salt and pepper ( about 1/4 tsp. each) and roast cut side down, about 20 -25 mins until fork tender ( 350 degrees) Set aside
2. In large skillet, heat 1 tbsp. oil and saute onions about 5 mins. Add squash flesh and garlic, cook another 5 mins. or so. Stir in water, tomato paste ,1/4 tsp each salt and pepper, the cumin and coriander and the chili flakes and cook another 10 mins. Add a little water if it sticks to the pan. Stir in chard, cover and cook till tender, another 5 - 7 mins. Stir in beans and olives, cook till heated through, 3 - 4 mins.
3. Remove from heat. Combine breadcrumbs, cheese and 1 tbsp. oil. Fill each squash half with about I cup of chard mixture - Place in a baking pan or sheet. Sprinkle each squash half with the breadcrumb mixture, a tbsp. of fresh cilantro or parsley and 1/2 tbsp. pinenuts. Broil in oven center till breadcrumbs are browned, or roast at 350 for about 7 - 10 mins.

acorn, onion, garlic, oil, tomato paste, coriander powder, cumin powder, swiss chard, white beans, kalamata olives, breadcrumbs, parmesan cheese, parsley, nuts, chili flakes , salt, pepper

Taken from food52.com/recipes/31353-acorn-squash-stuffed-with-beans-and-chard (may not work)