About 35 minutes
1 tablespoon olive oil
1 jumbo onion (1 pound), cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
2 garlic cloves, crushed with garlic press
1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
3/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 teaspoons chopped fresh sage leaves
2 small acorn squashes (about 12 ounces each)
1 medium tomato, cut into 1/4-inch dice
Fresh sage sprigs for garnish
Grated Parmesan cheese (optional)
- 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.
- 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.
- 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.
Based on individual serving.
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 520 mg
Carbohydrates: 47 g
Fiber: 11 g
Protein: 9 g
TIPS: Recipes calling for a microwave were tested in a 1,100-watt microwave oven. If your microwave has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.