Advertisement

Acorn Squash Stuffed with Chard & White Beans

November/December 2009

Your rating: None Average: 3.9 (145 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

32 Reviews for Acorn Squash Stuffed with Chard & White Beans

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 :)

Comments
11/01/2009
Anonymous

This dish was wonderful. The blend of flavors was perfect and made for a wonderful, healthy meal. Highly recommend pairing with a greens salad, whole wheat baguette and white wine. Can't wait to make this again.

Comments
10/31/2009
Anonymous

Really VERY good! I don't have a micro wave and I didn't have an acorn squash ---- SO - I baked a butternut squash - made the filling stovetop and added nice big pieces of the squash to the filling - DELICIOUS! The only thing I might do differently - short of the suggested way is to roast the squash for better flavor !

Comments
10/28/2009
Anonymous

I could not get enough of this dish.It was delicious!!! My whole family loved it and I will be making it 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