Squash Stuffed with Chard and White Beans

Acorn squash’s natural shape makes it just right for stuffing.
This filling has Mediterranean flavor with olives,
tomato paste, white beans and Parmesan cheese.

Ingredients:
2 medium acorn squash, halved and seeded
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons water
1 tablespoon tomato paste
8 cups chopped chard leaves (about 1 large bunch chard)
1 15-ounce can white beans, rinsed
1/4 cup chopped kalamata olives
1/3 cup coarse dry whole-wheat breadcrumbs (see Note)
1/3 cup grated Parmesan cheese

Directions:
Cut squash in half and remove seeds.
Brush the insides with 1 teaspoon oil;
sprinkle with 1/4 teaspoon each salt and pepper.
Place in a 9-by-13-inch (or similar-size) microwave-safe dish.
Cover with plastic wrap and microwave
on High until the squash is fork-tender, about 12 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.
Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper.
Stir in chard, cover and cook until tender, 3 to 5 minutes.
Stir in white beans and olives;
cook until heated through, 1 to 2 minutes more. Remove from the heat.
Position rack in center of oven; preheat broiler.
Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture.
Place in a baking pan or on a baking sheet.
Sprinkle with the breadcrumb mixture.
Broil in oven until the breadcrumbs are browned.