Place squash cut-side down in a microwave-safe dish and add 1/4 cup water.
Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes.
(Alternatively, place squash halves cut-side down on a rimmed baking sheet.
Photographer: Brie Goldman, Food Stylist: Holly Dreesman
Bake in a 400F oven until tender, 40 to 50 minutes.
)When cool enough to handle, scrape the squash from the shells into a large bowl.
Add 1/4 teaspoon each salt and pepper; stir to combine.
Photographer: Brie Goldman, Food Stylist: Holly Dreesman
Meanwhile, heat oil in a large skillet over medium heat.
Add onion and cook, stirring, until softened and beginning to brown about 5 minutes.
Add broth, garlic, thyme and the remaining 1/4 teaspoon each salt and pepper.
Photographer: Brie Goldman, Food Stylist: Holly Dreesman
Transfer to the bowl with the squash; stir in beans and 1 cup cheese.
Place the squash shells on a large rimmed baking sheet.
Divide the filling between the shells and sprinkle with the remaining 1/4 cup cheese.
Photographer: Brie Goldman, Food Stylist: Holly Dreesman
Bake until hot and the cheese has melted, about 10 minutes.
Turn the broiler on High and broil until the cheese starts to brown, about 2 minutes more.
Sprinkle with parsley before serving, if desired.
Photographer: Brie Goldman, Food Stylist: Holly Dreesman
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
