Lunch: Chard and Feta-Stuffed Acorn Squash

Recipe by Marian Cooper Cairns This hearty stuffed squash is super low maintenance and extremely filling.

This recipe includes superfoods such as:

Nuts

Health benefits of Chard and Feta-Stuffed Acorn Squash

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 acorn squash, halved crosswise and seeded
1 1/2 tbsp. olive oil, plus more for the skillet
1 large leek (white and light green parts only), halved and sliced
1 bunch Swiss chard, chopped
2 garlic cloves, chopped
1 c. fresh breadcrumbs
1/4 c. raisins
3 tbsp. pine nuts
2 oz. feta cheese, crumbled (about 1/2 cup)
kosher salt
Freshly ground black pepper

Instructions

Preheat oven to 400 degrees F. Grease a 12-inch cast-iron skillet. Place squash, cut side down, in prepared skillet. Cover with foil and bake until tender, 34 to 36 minutes. Remove to a plate; reserve skillet.
Heat oil in skillet over medium heat. Add leeks and cook, stirring occasionally until tender, 2 to 4 minutes. Stir in chard and garlic and cook, stirring, until wilted, 2 to 3 minutes. Stir in breadcrumbs, raisins, pine nuts, and Feta. Season with salt and pepper.
Fill squash with chard mixture, dividing evenly. Place squash, cut side up, in skillet and bake until tops are golden brown 15 to 20 minutes.

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