Ingredients
- 2 acorn squash, halved and seeded
- 1 Tbsp. olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, crushed
- 1 (15 oz.) can cannellini beans, rinsed and drained
- ¾ cup low-sodium vegetable broth
- ¼ tsp. salt
- ¼ tsp. pepper
- 3 tsp. chopped fresh sage, divided
- 1 medium tomato, diced
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Instructions
- Preheat oven to 400ºF. Place squash cut-side up on a baking sheet and bake until tender (20-25 minutes).
- While squash bakes, heat oil in a large skillet over medium-high heat until hot. Add onion, carrot, and garlic, and cook until vegetables are tender (15 minutes). Add beans, broth, salt, pepper, and 2 teaspoons chopped sage. Heat to boiling, cover skillet, reduce heat to low, and keep warm.
- Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture. Sprinkle with diced tomato and remaining 1 teaspoon chopped sage.