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Pear-and-Pecan-Stuffed Squash

Pear-and-Pecan-Stuffed Squash

Nutrition Facts
  • cal. (kcal) 516
  • Serving size: 4
  • Prep: 20 mins
  • Roast: 30 mins at 400°F
  • Microwave: 1 min
  • Broil: 3 mins
  • Cook: 5 mins
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Ingredients

  • 4 delicata or acorn squash, halved lengthwise and seeded (about 4 lbs)
  • 2 tablespoons plus 1 tsp olive oil
  • 3/4 teaspoon salt
  • 1 cup cooked wheat berries
  • 1 pear, peeled, cored and diced into small cubes
  • 1/2 cup shredded Parmesan
  • 1/3 cup roughly chopped pecans
  • 2 teaspoons chopped sage
  • 1/4 teaspoon pepper
  • 4 garlic cloves, chopped
  • 1 bag (10 oz) frozen kale, such as Earthbound Farm
  • 1 can (15.5 oz) butter beans, drained and rinsed
  • 1 teaspoon lemon juice

Directions

  1. Heat oven to 400 degrees . Coat squash halves with 2 tbsp of the olive oil. Sprinkle cavities with 1/4 tsp of the salt. Place cut side down on 2 baking sheets (4 halves on each sheet). Roast at 400 degrees for 30 minutes. Let cool slightly and scoop flesh out of 4 of the 8 halves and discard skins; place in a resealable container and refrigerate.
  2. Turn on broiler. In a microwave-safe bowl, combine cooked wheat berries, pear, 1/4 cup of the Parmesan, the pecans, sage, 1/4 tsp of the salt and 1/8 tsp of the pepper. Microwave for 1 minute. Carefully fill remaining 4 squash halves with mixture. Sprinkle with remaining 1/4 cup Parmesan and broil on HIGH for 2 to 3 minutes, until cheese is melted and lightly browned.
  3. Meanwhile, in a medium pot, heat remaining 1 tsp olive oil over medium heat. Stir in garlic; cook 1 minute. Mix in frozen kale and 1/2 cup water. Bring to a boil. Cover and cook 3 minutes. Stir in butter beans, lemon juice, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Cook 2 minutes, until beans are heated. Serve with squash.

Nutrition Information for Pear-and-Pecan-Stuffed Squash

PER SERVING: 516 cal., 16 g total fat (3 g sat. fat), 9 mg chol., 787 mg sodium, 83 g carb. (16 g fiber), 21 g pro.

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