Acorn Squash Stuffed With Chard and White Beans

Malinda Coletta


Acorn squash's natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese

★★★★★ 2 votes
15 Min
55 Min


2 medium
acorn squash
2 1/2 Tbsp
olive oil
salt and pepper
1/2 medium
2 clove
2 Tbsp
1 Tbsp
tomato paste
1 bunch
swiss chard
1 can(s)
white beans
1/4 c
kalamata olives
1/3 c
whole wheat bread crumbs
1/3 c
parmesan cheese

How to Make Acorn Squash Stuffed With Chard and White Beans


  • 1Cut 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.
  • 2Meanwhile, 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.
  • 3Position rack in center of oven; preheat broiler.
  • 4Combine 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

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About Acorn Squash Stuffed With Chard and White Beans

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Quick & Easy