Beans and Greens Stuffed Acorn Squash

Recipe & Directions Below

Ingredients for Stuffed Acorn Squash 2019-02-18 16.30.18

Beans and Greens Stuffed Acorn Squash

Ingredients-

1 15 ounce can of pinto beans rinsed and drained

½ cup of cherry tomatoes (from my garden tower)

14 collard green leaves *Chiffonade (from my garden tower)

3 fresh garlic cloves minced

1 yellow onion thinly sliced

1 Poblano pepper diced small (from my garden tower)

Flat leaf Italian Parsley (from my garden tower)

¼ cup vegetable broth + 1 T. Soy Sauce

1 T. Kale Flakes (homemade or store bought by Badia)

½ T. Italian Seasoning

Sea salt and black pepper

Preparations:

Preheat oven 350 degrees and lightly oil small baking dish (so squash skin doesn't stick).

Wash the outside of your acorn squash and using a sharp knife cut squash in half. Take out seeds and drizzle each half with organic extra virgin olive oil and season with sea salt and black pepper. Place on your baking dish and roast in oven for about 1 hour. Test using a sharp knife to pierce the squash. If the knife slides in and out easily they are done if not continue to bake.

While Squash is baking Prepare your pinto bean stuffing.

Stuffing Directions:

Add ¼ cup of veggie broth + 1 T. soy sauce to sauté pan. Sauté onions until soft, add garlic, poblano pepper and cook for about 2-3 minutes. Add your pinto beans and all seasonings. Sauté for another 2-3 minutes. Add your collard greens and Flat leaf Italian Parsley reduce heat to simmer and cover to continue wilting the collard greens until soft but not overdone.

· *How to chiffonade collard greens-

· Wash leaves

· Slice down the leaves on each side of stem. Toss the stems

· Begin stacking leaves on top of each other and then roll tightly

· Using a sharp knife begin slicking through roll to make thin strips

Remove your acorn squash from the oven and fill with your bean mixture. You can also add more of the mixture onto the plate.

Serve with a side salad of romaine, red leafy lettuce (from our Garden Tower) and sprinkle with pumpkin seeds and some grated parmesan (vegan). Add some organic croutons for crunch.