Acorn Squash Stuffed with Chard & White Beans

Acorn squash's natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Acorn Squash Stuffed with Chard & White Beans

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    Ingredients

    2 medium acorn squash, halved (see Tip) and seeded 1 tablespoon tomato paste
    1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided 8 cups chopped chard leaves, (about 1 large bunch chard)
    1/2 teaspoon salt, divided 1 15-ounce can white beans, rinsed
    1/2 teaspoon freshly ground pepper, divided 1/4 cup chopped kalamata olives
    1/2 cup chopped onion 1/3 cup coarse dry whole-wheat breadcrumbs, (see Note)
    2 cloves garlic, minced 1/3 cup grated Parmesan cheese
    2 tablespoons water

    directions

    Prep: 40 min Total: 45 min
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    • 1

      Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.

    • 2

      Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

    • 3

      Position rack in center of oven; preheat broiler.

    • 4

      Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

    notes

    Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

    Ingredient Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

    nutritional information

    Calories:
    342
    Fiber:
    12 g
    Fat:
    13 g
    Saturated Fat:
    3 g
    Carbohydrates:
    49 g
    Protein:
    11 g
    Sodium:
    665 mg
    Monounsaturated Fat:
    8 g
    Exchanges:
    3 starch, 1 vegetable, 1/2 plant-based protein, 2 fat
    Cholesterol:
    6 g
    Carbohydrate Servings:
    2 1/2
    Potassium:
    1151 mg
    Nutrition Bonus:
    Vitamin A (100% daily value), Vitamin C (60% dv), Magnesium & Potassium (33% dv), Folate (29% dv), Iron (20% dv).
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