Acorn Squash Stuffed With Greens And White Beans - cooking recipe

Ingredients

2 medium acorn squash, halved and seeded
1/2 cup chopped onion
2 cloves garlic, chopped
1/4 cup tomato sauce, no-salt-added
8 cups spinach or other chopped leafy greens such as kale or swiss chard
1 1/2 cups cooked white beans or 1 (15 ounce) can white beans, no-salt-added or low sodium, drained
1/4 cup pine nuts, toasted
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper

Preparation

Preheat oven to 350 degrees. Place squash cut side down on a lightly oiled baking pan and bake until tender, about 50-60 minutes.

Meanwhile, heat 1/8 cup water in a large skillet and water saute onion and garlic until tender, about 5 minutes. Stir in tomato sauce and spinach and cook until spinach wilts, about 2 minutes. Stir in white beans, pine nuts, oregano and black pepper.

Fill each squash half with about 1 cup of the bean mixture. Bake for an additional 8-10 minutes or until filling is heated through.