Acorn Squash With Walnut and White Bean Stuffing (6 PTS)

Recipe Ingredients

2 tablespoons	30ml	Acorn squash, cut in half crosswise - seeded (large)
1 cup	237ml	Water
1 tablespoon	15ml	Olive oil
1/2 tablespoon	7.5ml	Red onion (medium)
1		Celery - chopped
2		Garlic - minced
1/2 teaspoon	2.5ml	Dried thyme
1 teaspoon	5ml	Dried oregano
1		Gimme Lean Beef* - (14 oz)
1 cup	160g / 5.6oz	Canned white beans - rinsed, drained well
1/4 cup	59ml	Walnut pieces
1 tablespoon	15ml	Tamari or soy sauce
1/4 cup	36g / 1.3oz	Chopped fresh parsley
		Salt and fresh-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Grated soy cheese or mozzarella - optional

Recipe Instructions

Cut a thin slice off bottom of each squash so it sits flat. Place 4 squash halves, cavity side down, in a microwave-safe dish.  Add 1/2 cup water and cover loosely with plastic wrap. Microwave on high 12 to 15 minutes until almost cooked throough. Or, you can cook the squash in the oven. Preheat oven to 375°. Place squash halves, cavity side down, on a baking pan with sides lined with foil.

Add 1/2 cup water to pan and bake squash 35 minutes until almost cooked through. Set squash aside. Heat oil over medium heat in a large skillet. Add onions, celery, garlic, thyme and oregano and saute 3 minutes until vegetables are tender.

Add the Gimme Lean, crumbling it with your fingers as you put it into pan so it resembles ground beef. Cook 2 minutes, add white beans, walnuts, tamari and parsley. Combine mixture well. Season with salt and pepper.

Turn squash cut side up and divide stuffing evenly among squash halves.  Pack stuffing in and mound top about 2 inches above squash surface, pressing lightly. You can top each squash half with 1 tablespoon soy cheese or mozzarella cheese, if desired. Place stuffed squash back on a baking dish, add 1/2 cup water to pan to prevent sticking and bake, uncovered, 10 minutes until heated through.

Hints

*Gimme Lean is a soy-based "ground beef." It comes in a 14-ounce tube or chub and is a substitute for raw ground beef. It's available at natural food stores.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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