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Ingredients

Directions

  • Heat oven to 400°. 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° 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.

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  • 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.

  • 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 Facts

516 calories; 16 g total fat; 9 mg cholesterol; 787 mg sodium. 83 g carbohydrates; 21 g protein;

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