Kale, Tomato & White Bean Stuffed Acorn Squash

I was totally inspired this week by a recipe from Eating Well, found via Fat Buster: Baked Acorn Squash.

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.

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Categories: Main Course, Side Dish, Vegetarian

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6 Comments on “Kale, Tomato & White Bean Stuffed Acorn Squash”

  1. Megan Ihnen
    December 11, 2009 at 9:12 am #

    Linds,
    I loved this recipe and the kale was so delicious. I’m not sure if it fits in with your glycemic plan but definitely check it out…
    http://www.epicurious.com/recipes/food/views/Mustard-Crusted-Tofu-with-Kale-and-Sweet-Potato-239827

    Love, meg

    • December 11, 2009 at 9:21 am #

      Ohhh Meg, yum!!!!
      That looks delicious and perfect!!! Thanks so much for passing it on!!!

  2. Taryn Cass
    December 11, 2009 at 2:04 pm #

    Really great pictures Lindsay – I’m impressed (and hungry!)

    • December 12, 2009 at 12:52 am #

      Thanks, Taryn. That really means a lot to me coming from you!!! 🙂
      I’ll keep them coming!

  3. December 12, 2009 at 12:34 pm #

    This looks really good (and healthy).

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  1. Banish Sugar Cravings (5 More Days Low Glycemic Index) « The Kitchen Operas - March 20, 2010

    […] Kale, Tomato & White Bean Stuffed Acorn Squash […]

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