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. Source: EatingWell Magazine, November/December 2009

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

  • Position rack in center of oven; preheat broiler.

  • 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.

Tips

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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

341 calories; 13.1 g total fat; 6 mg cholesterol; 684 mg sodium. 49.7 g carbohydrates; 10.3 g protein; Full Nutrition

Reviews (33)

Read More Reviews
34 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/13/2018
This was excellent as is! I don't know why someone thought it was bland. I used a large garlic clove & Kalamata olives as per recipe and it was truly delicious! Read More
Rating: 2 stars
09/18/2017
Very bland and lacks flavor. Read More
Rating: 4 stars
02/09/2016
Delicious! Absolutely delicious! I used butter beans and beet greens because that is what I had in the fridge and added some Italian spices. This will be a recipe I make again and again. Pros: Extremely easy. Loved the tips for cooking the squash. Read More
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Rating: 5 stars
11/10/2013
Scrumptious and simple to prepare The saltiness of the kalamata olives the creaminess of the beans and the sweetness of the squash combine to make an absolutely incredible dinner. Instead of microwaving the squash I roasted it cut-side down with no oil brushed on top which saves some calories. I used chickpeas and spinach because they were what I had on hand. It turned out scrumptious -- a perfect late-Fall meal! Pros: Easy filling delicious fancy enough for company Read More
Rating: 4 stars
01/08/2013
Never microwave anything wrapped in plastic Never microwave anything wrapped in plastic. The chemical components in the plastic sheets leach under high heat and end up in food. You are hearing this from a Ph.D. Chemist. So believe it! Read More
Rating: 5 stars
11/10/2012
Delicious and Impressive I thought this was an amazing dish. I was able to put it together and get it on the table within an hour...perfect for a Friday night with friends. I roasted the dish rather than the 2 minute broil at the end. I made very minor adjustments to the ingredients just because of our taste preferences...I used sundried tomato paste and substituted vermouth for the water as tomatoes have those alcohol soluable favors that you can only get by adding alcohol...and they shouldn't be ignored. Also I added about 15-20 cherry tomatoes and a 1/2 tsp poultry seasoning to the skillet. I used Romano cheese as I feel it delivers a more earthy flavor to the end result. I served this with an Australian Shiraz. It's comfort food at it's best. Will absolutely make again. Pros: Easy Read More
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Rating: 4 stars
10/06/2012
A dinner all into itself... Bake acorn squash in a dish with 1/4 water brush with butter to keep moist. Add chard combo at end I eliminated breadcrumbs & parm cheese (why add the calories?) this was a meal. I served with a salmon steak for my husband. Pros: Fills the stomach and satisfies the palate with the variations of flavors Cons: I would bake the squash instead of microwaving...had more success that way to insure it being cooked Read More
Rating: 3 stars
05/24/2012
Good start but could be improved This is good as presented but I think it could be livened up a bit by giving the bean chard mix a good squeeze of lemon and adding some herbs like thyme marjoram or oregano. Pine nuts seem like a natural addition to this and dried tomatoes could replace the olives for a different flavor. Pros: healthy attractive easy Read More
Rating: 5 stars
10/30/2011
this is a lot of work and the flavors just don't blend well. A much better bet is the Southwestern Stuffed Acorn Squash. My husband wouldn't even finish this because of the bitterness of the chard. What a waste! Read More
Rating: 5 stars
10/30/2011
I could not get enough of this dish.It was delicious!!! My whole family loved it and I will be making it again. Read More
Rating: 5 stars
10/30/2011
Easy to make and I loved it. The chard came in our CSA and was beautiful. I will definitely be making it again. Read More
Rating: 5 stars
10/30/2011
Really VERY good! I don't have a micro wave and I didn't have an acorn squash ---- SO - I baked a butternut squash - made the filling stovetop and added nice big pieces of the squash to the filling - DELICIOUS! The only thing I might do differently - short of the suggested way is to roast the squash for better flavor! Read More
Rating: 5 stars
10/30/2011
This dish was wonderful. The blend of flavors was perfect and made for a wonderful healthy meal. Highly recommend pairing with a greens salad whole wheat baguette and white wine. Can't wait to make this again. Read More
Rating: 5 stars
10/30/2011
I switched a few ingredients to what I had on hand - kale for chard chickpeas and black beans for the white beans and a larger squash. It was fantastic. I made extra filling and served it the next night with some bacon over pasta. Two nights of fabulous dinners from one easy recipe. The only other change is that I roasted the squash instead of microwaving it. Will definitely make again and again. Read More
Rating: 5 stars
10/30/2011
This recipe was light mild in flavor (but not bland) and overall tasted good. This is the second time I've tried acorn squash which to me tastes like a mild sweet potato. The contrast of the kalamata olives really put the "wow" factor in this recipe. I used both organic red chard and organic green chard. It was also my first time trying chard and I did not taste any bitterness whatsoever (but I suppose you can substitute the chard in the recipe w/another type of green if you don't like chard). I tried to eat a little bit of the squash and the little bit of the filling in every bite to truly enjoy the overall dish and all the flavors. I also did not have this recipe with a side dish. I had it as a light dinner and I was surprisingly satisfied after the meal. It was easy and inexpensive to make. I will have this recipe again. Next time around I'm going to try adding chicken or vegetable stock in place of the water and I'm going to add 1 more tablespoon of tomato paste (because I love anything tomato flavor). This recipe was a great way of getting my "greens" in too! Thanks:) Read More
Rating: 5 stars
10/30/2011
Roasted the squash halves and subbed black beans for the white and seasoned with cumin and chipotle powder. Really good. I too had extra filling. I made corn cakes and served the chard/beans over them with a little salsa. Read More
Rating: 5 stars
10/30/2011
This recipe was very easy to make and was absolutely delicious! I couldn't find swiss chard so I substituted turnip greens and left out the olives. A very healthy and impressive meal. Read More
Rating: 5 stars
10/30/2011
Such a good recipe--and very quick to make! I substituted bottled pizza sauce b/c I didn't have tomato paste and added some Italian seasoning. I think it gave it a stronger/better flavor. Also added a little melted butter to breadcrumbs. Would definitely make again. Read More
Rating: 5 stars
10/30/2011
Made this recipe and it is fantastic!! I oven roasted the squash first rather than microwaving it to give it a richer flavor. I had left over of the filling so I served it over a baked potato for another meal. This was just a beautiful easy and delicious recipe. It would be very impressive at a dinner party. It's a keeper!! Read More
Rating: 5 stars
10/30/2011
I loved this! Super easy but I did make a few changes....I roasted the squash at 375 for 45 min rather than microwave it. I also added more tomato paste & more kalmata olives for extra flavor. I also substituted kale for the chard because it looked better at the store. will absolutely make again! Read More
Rating: 5 stars
10/30/2011
So easy so tasty!! The strong kalamata taste against the sweetness of the squash is extraordinary!!! I made it true to the recipe and served it with whole wheat cous cous YUMMY!! Read More
Rating: 5 stars
10/30/2011
Beautiful presentation as well as great flavor. Served this with crusty bread as a non-meat meal. Read More
Rating: 5 stars
10/30/2011
Tasty and easy. I deglazed the pan with white wine after adding the tomato paste and before the water. It gave the flavors a little more depth. Read More
Rating: 5 stars
10/30/2011
Very yummy! I shared the Very yummy! I shared the recipe with my winter CSA since we will be getting several ingredients used for this recipe. My substitutions included: 1. I did not microwave the squash (I baked it). 2. I also didn't want to open a can of tomato paste for such a little amount I used catsup. 4. I didn't have the olives I used a Greek olive tapenade. 3. I used feta cheese instead of the parmesan. The whole family really liked this recipe it was very filling and we will make it again:) Read More
Rating: 5 stars
10/30/2011
This is a very easy recipe and the flavors blend perfectly. My husband went back for seconds and asked me to make this again a week later. Fantastic! Read More
Rating: 5 stars
10/30/2011
It's a good recipe but both my husband and I thought the chard/bean filling needed something besides the kalamata olives for flavor. Next time I'll try adding some Italian herbs red pepper flakes and a splash of lemon juice. Read More
Rating: 5 stars
10/30/2011
We enjoyed the mix of flavors but will make it without the tomato paste next time. The tomato paste seemed to take away from the more interesting flavors of the squash and chard. Will also use fresh oregano and feta instead of the parmesan. Read More
Rating: 5 stars
10/29/2011
These are so delicious. I substituted couscous for the beans and baked the squash and it was super good. It definitely has the potential to play around with the filling a bit. Next time I might try kale for the chard. Yum! Read More
Rating: 5 stars
10/29/2011
I loved this recipe but made a few modifications (simple): I roasted the squash. Instead of tomato paste water I added 3 TBS of tomato sauce and it was fine. I added about 1/2 cup of sun-dried tomatoes at the same time as the beans and olives -- they go PERFECTLY with this dish and I can't imagine it without them. A dinner guest suggested toasted pine nuts to finish it off with a little crunch so we tried it and he was right! I will definitely make this again. Read More
Rating: 4 stars
10/29/2011
Great! I used kale instead of chard because there was no chard at my grocery store otherwise I made the recipe as is and it was great. My husband loved it too. Note that using good parmesan the kind you grate yourself will make a big difference in the overall flavor. Read More
Rating: 5 stars
10/29/2011
Great! I baked the squash in the oven substituted 4 tb of whole crushed tomatoes for the water and tomato paste and used red kidney beans. Came out delicious! Read More
Rating: 5 stars
10/29/2011
Great Recipe Love this recipe. I changed it of course to whatever I had in my kitchen and have made several variations. I've used kidney beans with spinach and bell peppers and have made a Mediterranean version with feta kalamata olives and ground beef or lamb. I traditionally serve this alongside a salad and a glass of wine. Very filling! Pros: Versatile Healthy Filling Read More
Rating: 4 stars
10/29/2011
Thanksgiving Staple Instead of turkey I made this for myself on Thanksgiving. It was delicious however I used spinach instead of chard because of personal preference. I also omitted the cheese breadcrumbs and olives. Although I left out a few ingredients this turned out delicious. I loved the texture of the white beans. I would definitely make this again. Read More