Stuffed Acorn Squash with Garlicky Beans & Greens
Author -Yields: 4 servings
Ingredients
- vegetable oil spray or a few teaspoons neutral flavored vegetable oil, such as grapeseed or refined avocado
- 2 large (or 4 small) acorn squash, cut in half from stem to bottom and seeds removed
- 1 tbsp olive oil
- 2 large shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 1/2 cups cooked white beans (1 can beans, drained and rinsed)
- 1 small or medium bunch collard greens, thick stems removed and sliced into ribbons (about 4-5 cups after preparation; substitute another chopped green of choice)
- 1-2 tbsp lemon juice (to taste)
- salt and freshly ground pepper, to taste (I used 1/2 teaspoon salt)
- vegan parmesan, for serving (optional)
Instructions
- Preheat your oven to 375 F. Place the squash, cut side up, in a foil or parchment lined baking dish. Spray the squash on both sides with your oil spray, or use your hands to lightly rub/coat the squash with your cooking oil. Bake for 40-45 minutes, or until the edges of the squash are golden and the squash is tender when pierced with a fork.
- While the squash cooks, heat the oil in a large, roomy skillet over medium heat. Add the shallots and garlic. Cook for 3 minutes, or until the shallots are tender and clear. Stir in the beans. Next, stir in the collard greens. Cook, stirring often, until the collard greens are tender (about 5 minutes). Add the lemon juice and salt and pepper. Taste and adjust seasoning as desired.
- To serve, stuff each squash half with the bean mixture. Top with a sprinkle of vegan parmesan, if desired.