1 T. olive oil
\n1 jumbo onion (1 pound), cut into 1\/4-inch dice
\n1 medium carrot, cut into 1\/4-inch dice
\n2 garlic cloves, crushed with garlic press
\n1 can (15 to 19 oz.) white kidney beans (cannellini), rinsed and drained
\n3\/4 cup vegetable broth
\n1\/4 tsp. salt
\n1\/4 tsp. coarsely ground black pepper
\n3 tsp. chopped fresh sage leaves
\n2 small acorn squashes (about 12 oz. each)
\n1 medium tomato, cut into 1\/4-inch dice
\nFresh sage sprigs for garnish
\nGrated Parmesan cheese (optional)<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n