Advertisement

Acorn Squash Stuffed with Chard & White Beans

November/December 2009

Your rating: None Average: 4 (113 votes)

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.



READER'S COMMENT:
"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...
Acorn Squash Stuffed with Chard & White Beans

30 Reviews for Acorn Squash Stuffed with Chard & White Beans

12/08/2009
Anonymous
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 :)

Comments
12/03/2009
Anonymous

Beautiful presentation as well as great flavor. Served this with crusty bread as a non-meat meal.

Comments
11/19/2009
Anonymous

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!!

Comments
11/18/2009
Anonymous

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!

Comments
11/16/2009
Anonymous

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.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner