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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1/2 teaspoon oil; sprinkle with 1/8 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.

  • Meanwhile, heat 1 1/2 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 1/8 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 1/2 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 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

342 calories; protein 10.7g 21% DV; carbohydrates 50.4g 16% DV; dietary fiber 12g 48% DV; sugars 7.6g; fat 12.8g 20% DV; saturated fat 2.5g 13% DV; cholesterol 6.4mg 2% DV; vitamin a iu 4945.2IU 99% DV; vitamin c 38.2mg 64% DV; folate 46.9mcg 12% DV; calcium 184.6mg 19% DV; iron 3.5mg 20% DV; magnesium 130.8mg 47% DV; potassium 1160.2mg 33% DV; sodium 699.7mg 28% DV; thiamin 0.3mg 34% DV.

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
Wonderful early late summer meal Bookmarked for late fall. Pros: Easy fast tasty Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 2 stars
It lacked in flavor. Pros: Simple to make. Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
I love this recipe! This is the second fall I am making this dish and was looking forward to it all summer:) Read More
Rating: 3 stars
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 Read More