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Acorn Squash Stuffed with Chard & White Beans

November/December 2009

Your rating: None Average: 4 (111 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 Recipe

30 Reviews for Acorn Squash Stuffed with Chard & White Beans

11/16/2009
Anonymous

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!!

Comments
11/08/2009
Anonymous

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.

Comments
11/04/2009
Anonymous

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.

Comments
11/03/2009

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.

Comments
11/03/2009

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 :)

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