I didn’t have breadcrumbs, so added some walnut pieces to the parmesan topping. A lovely gluten-free/low-glycemic version, but it would have been nice with some whole wheat breadcrumbs too. And if you wanted vegan, just don’t add the parmesan. See? Very versatile — Main course? Sure. Side dish? No problem!
I’m sneaking this recipe in this week for the 5 Days Low Glycemic Challenge, but be forewarned that acorn squash is a medium GI food (around 75). I just really felt like stuffed squash, and this is pretty healthy.
Kale, Tomato & White Bean Stuffed Acorn Squash
- 2 acorn squash
- 2 tsp. (+ some for brushing squash) olive oil
- 1 medium onion, chopped
- 2 handfuls grape or cherry tomatoes, halved
- 1/4 bunch of kale, washed and chopped into small pieces
- 1/2 can white kidney beans, rinsed and drained
- 6 Tbsp. parmesan cheese, grated (I use a microplane – it’s so easy!)
- 2 Tbsp. walnuts, smashed into small pieces
Preheat oven to 375F.
Halve raw squash, and place cut side up on a baking sheet, brushed with a little olive oil. Roast in the oven for 20 minutes, or until tender.
While the squash is cooking, sweat onions in a pan with the olive oil over medium-low heat. Once translucent, add tomatoes and cook for 5 minutes over medium heat. Add kale and beans, and heat through.
Once the squash is roasted, remove from oven, fill with kale/tomato/bean mixture, and top with parmesan/walnut mixture. Place under a high broiler for 2 minutes.