Acorn Squash stuffed with Chard, Refried Beans (Almost No Added Fat)
Instant Pot pressure cooker to prepare squash using a technique by my friend Lani Muelrath that I described last February.
She puts a trivet (to keep the food from touching the pot) into the Instant Pot, rinses an intact acorn or butternut squash, puts in a cup and a half of water (I think that I put even less in; it shouldn't be so much as to get over the level of the trivet), and pressure steams for 8 minutes. The squash can then be sliced very easily, seeded, and served. I was thinking of going with 7 minutes since my squashes were small, but I stuck with 8 minutes to ensure a soft end product for my Dad.
I also found a nice sale on frozen chopped chard. Why not stuff the squash with the chard? Here is what I did.
- Acorn squash (I used three), intact and just rinsed
- 1 or 1 1/4 cups water
- Another 1/4 cup water
- 10 ounce frozen (or fresh) chopped Swiss chard
- Vegan bouillon cube
- 1T peanut butter (peanut butter has a whopping 17g of fat per tablespoon, but my 1T was spread amongst about 6 servings, so less than 3g of fat per serving)
- 1/2 cup onion chopped into 1/4" cubes (a small onion)
- 2T nutritional yeast
- 1/2 t salt
- Juice of a tangerine (about an ounce)
- I prepared acorn squash in the Instant Pot as described above.
- In the meantime, I put the 1/4 cup of water and bouillon cube in a small stock pan, brought to a boil, then added the chard, peanut butter (I normally cook with no added fat, but thought that a little bit of the peanut butter would add an interesting dimension of flavor - and, as noted above, this amounted to just 3g or so of fat per serving), onion, nutritional yeast, and salt, and simmered for 7-9 minutes uncovered (the package suggested simmering covered, but I wanted to thicken the greens a bit), stirring occasionally.
- I sampled and liked the greens, but wanted to add a slightly sweet nuanced flavor, so mixed in the tangerine juice
- I served the greens within the hollowed out squash cavities
By the way, I'm a citrus fiend and loving the winter citrus crop. On a public radio program today, somebody called in from Arizona with the "problem" of having tangerine trees that all ripen at the same time and yield 4 or 5 bushels at once. The host had a number of suggestions, such as:
- removing seeds then freezing, and then blending to make a sorbet, possibly with a bit of lime and (vegan) cream
- making savory salsas
- cooking a number of savory dishes
- using the (organic) rinds in any variety of dishes