a few tsp avocado oil
1 large (or 2 small) acorn squash, cut in half from stem to bottom, seeds removed
1 tbsp olive or avocado oil
1 large shallots, thinly sliced
2 cloves garlic, thinly sliced
3/4 cup white beans
1 small bunch collard greens, or other greens, stems removed and sliced (about 2-3 cups)
1-2 tbsp lemon juice
1 tsp cumin (optional)
1 tsp onion powder
salt and freshly ground pepper, to taste
Optional: Sprinkle of nutritional yeast (parmesan cheese replacement)
Preheat your oven to 375 F. Place squash, cut side up, in a parchment lined baking dish. Brush the squash on both sides with oil. Bake for 40-45 minutes, or until the edges of the squash are golden and the squash is tender when pierced with a fork. While the squash cooks, heat the oil in a large skillet over medium heat. Add the shallots and garlic. Cook for 3 minutes, or until the shallots are tender and clear. Stir in the beans. Next, stir in the collard greens. Cook, stirring often, until the greens are tender (about 5 minutes). Add lemon juice, spices and salt and pepper. Taste and adjust seasoning as desired. To serve, stuff each squash half with the bean mixture. Top with a sprinkle of nutritional yeast, if desired.
