Ingredients:
2 medium acorn squash, halved and seeded
2 tablespoons extra-virgin olive oil
1/2 tsp salt, divided
1/2 tsp pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 tbsp water
1 tbsp tomato paste
8 cups spinach
15 oz canned white beans, rinsed
1/4 cup black olives, chopped
1/3 cup dry breadcrumbs
1/3 cup grated Parmesan cheese
Directions:
1. Brush insides of squash with olive oil; sprinkle with salt and pepper. Place inside a 9 x 13 inch microwave safe dish coated with cooking spray. Cover with plastic wrap and microwave on high for 12 minutes or until fork tender.
2. While squash cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, cook stirring until starting to brown. Add garlic, cook 1 minute. Stir in water and tomato paste. Stir in spinach, cover and cook until wilts. Stir in white beans and olives; cook until heated through. Remove from heat.
3. Fill each squash half with bean mixture. Sprinkle with Parmesan cheese and breadcrumbs.