1 T. olive oil
1 jumbo onion (1 pound), cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
2 garlic cloves, crushed with garlic press
1 can (15 to 19 oz.) white kidney beans (cannellini), rinsed and drained
3/4 cup vegetable broth
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
3 tsp. chopped fresh sage leaves
2 small acorn squashes (about 12 oz. each)
1 medium tomato, cut into 1/4-inch dice
Fresh sage sprigs for garnish
Grated Parmesan cheese (optional)

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, carrot, and garlic, and cook 15 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, broth, salt, pepper, and 2 tsp. chopped sage; heat to boiling. Cover skillet and keep warm. Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender.* Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture; sprinkle with diced tomato and remaining 1 tsp. chopped sage. Garnish with sage sprigs. Serve with Parmesan if you like.