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!!
Acorn Squash Stuffed with Chard & White Beans
From EatingWell: November/December 2009
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.
30 Reviews for Acorn Squash Stuffed with Chard & White Beans
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.
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.
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.
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 :)
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)