Stuffed Acorn Squash with Garlicky Beans & Greens

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.