It always happens this way.  You get a food magazine and every month you casually glance through it, waiting for something to reach out and grab you.  Nothing ever does, so you decide not to renew.  Your last issue of the magazine comes and you find not one, not two, but three recipes that you just can’t wait to try!  This is recipe one of the three.  I am posting it here with my slight modifications.  The original was in Eating Well.  In the magazine it was flagged as being High Fiber, Reduced Calories & Saturated Fat, and Healthy Heart.

Acorn Squash Stuffed with Chard, Asparagus & Black Beans
Serves 4

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 ground pepper, divided
1/2 cup chopped onion
2 cloves garlic, minced
2 Tablespoons water
1 Tablespoon tomato paste
8 cups chopped chard (silver beet)
8 – 10 stalks asparagus, chopped
1 15-ounce can black beans, rinsed
1/4 cup chopped kalamata olive
1/3 cup coarse whole wheat breadcrumbs
1/3 cup grated Parmesan Cheese

1. If squash do not rest flat, slice a small slice off the bottom.  Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt & pepper.  Place in a microwave safe dish.  Cover with plastic wrap and microwave on high until fork tender, about 10 minutes.

2. Meanwhile, heat 1 Tablespoon oil in a large skillet over medium heat.  Add onion; cook, stirring until just translucent, about 2 to 3 minutes.  Add garlic; cook, stirring for 1 minute.  Stir in water, tomato paste and the remaining 1/4 teaspoon salt and pepper.  Add in chard and asparagus, cover and cook until tender 5 to 10 minutes.  Stir in beans and olives, cook until heated through, 1 to 2 minutes further.  Remove from heat.

3. Position oven rack in center of oven, preheat broiler.

4. Combine breadcrumbs, Parmesan and the remaining 1 Tablespoon oil in a bowl.  Fill each squash half with about 1 cup of the stuffing mixture.  Place in a baking pan or on a baking sheet.  Sprinkle with the breadcrumb mixture.  Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

It was delicious!  All of us enjoyed it.  The recipe in the magazine says to serve with a salad, but I couldn’t imagine eating anything else it was super filling.