RECIPE OF THE DAY! STUFFED ACORN SQUASH WITH WHITE BEANS AND SAGE!

Autumn Dinner Idea, Check out this delectable recipe to savor the flavor of the harvest.

Acorn squash’s natural shape makes it just right for stuffing. Preparation of this dish is easy and fast because the beans cook on the stovetop while the squash steams in the microwave. My friends and family loves this dish because you can have it on the table in 35 minutes and for it's great taste. ENJOY!!


Serves: 4

Total Time: 35 min

Cook Time: 15 min


Ingredients:

1 tablespoon(s) olive oil

1 onion, cut into 1/4-inch dice

1 medium carrots, cut into 1/4-inch dice

2 clove(s) garlic, crushed with press

1 can(s) (15 to 19 ounce) white kidney beans ,rinsed and drained

3/4 cup(s) vegetable broth

1/4 teaspoon(s) salt

1/4 teaspoon(s) Coarsely ground black pepper

3 teaspoon(s) fresh sage leaves, chopped

2 small acorn squashes

1 medium tomato, cut into 1/4-inch dice

Fresh sage sprigs for garnish

Grated Parmesan cheese (optional)


Directions:

1.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, carrot, and garlic, and cook 15 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, broth, salt, pepper, and 2 teaspoons chopped sage; heat to boiling. Cover skillet and keep warm.

2.Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender.

3.Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture; sprinkle with diced tomato and remaining 1 teaspoon chopped sage. Garnish with sage sprigs. Serve with Parmesan if you like.


Tip:

If your microwave oven has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.


250 Calories 1 per serving