Acorn Squash Stuffed with Chard & White Beans for Two

Acorn Squash Stuffed with Chard & White Beans for Two

8 Reviews
From: EatingWell Magazine, November/December 2009

Acorn squash's natural shape makes it just right for stuffing, and one squash is perfect for serving two people. 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.

Ingredients 2 servings

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  • 1 medium acorn squash, halved (see Tip) and seeded
  • ½ teaspoon plus 1 tablespoon extra-virgin olive oil, divided
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper, divided
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 1½ teaspoons tomato paste
  • 4 cups chopped chard leaves (about ½ large bunch chard)
  • ¾ cup canned white beans, rinsed
  • 2 tablespoons chopped kalamata olives
  • 3 tablespoons coarse dry whole-wheat breadcrumbs (see Note)
  • 3 tablespoons grated Parmesan cheese


  • Active

  • Ready In

  1. Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with ½ teaspoon oil; sprinkle with ⅛ teaspoon each salt and pepper. Place in a 8-by-8-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 1½ teaspoons 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 ⅛ 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 1½ teaspoons 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.
  • 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 ⅓ 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 information

  • Per serving: 342 calories; 13 g fat(3 g sat); 12 g fiber; 50 g carbohydrates; 11 g protein; 47 mcg folate; 6 mg cholesterol; 8 g sugars; 4,945 IU vitamin A; 38 mg vitamin C; 185 mg calcium; 4 mg iron; 700 mg sodium; 1,160 mg potassium
  • Nutrition Bonus: Vitamin A (99% daily value), Vitamin C (63% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, ½ plant-based protein, 2 fat

Reviews 8

October 17, 2013
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By: EatingWell User
It lacked in flavor. Pros: Simple to make.
April 02, 2013
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By: EatingWell User
Good, Easy, but a little bland My girlfriend is vegetarian and I am trying to learn to make dinner for both of us. This was a pretty good, quick, and filling meal. However, we both agreed it was lacking a lot of potential flavor. Will make a new review when she figures out what to add lol. Pros: Quick, Simple, Pretty darn good Cons: Needs some flavor for the stuffing
September 06, 2012
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By: joeplouff29
Wonderful early late summer meal Bookmarked for late fall. Pros: Easy, fast, tasty
September 20, 2011
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By: EatingWell User
Delicious and Quick! Fantastic! Even my husband thought it was filling and satisfying. I substituted Feta for the parm cheese, and it paired perfectly with the olives and chard. I've never done a squash in the microwave, only in the oven, but it made this recipe quick and easy.
October 25, 2010
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By: EatingWell User
I love this recipe! This is the second fall I am making this dish and was looking forward to it all summer:)
August 12, 2010
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By: shannonkwarner
We have tried several dishes from this site, and have enjoyed them very much. This was awful. None of the ingredients seemed to mesh well with each other. The dog ate well that night.
November 24, 2009
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By: k_lansden
I like the concept of this dish but would definitely do things different next time. First I used kale instead of chard because they didn't have any where I shop. I followed the rest of the directions as outlined. Next time I would add some italian turkey sausage and more tomato paste. I would also cut back on the bread crumbs; I felt it was way too much.
October 30, 2009
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By: EatingWell User
This was a yummy treat with lamb chops. I made it with white acorn squash and it was yummy and satisfying with a Pinot Noir
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