The saltiness of the kalamata olives, the creaminess of the beans, and the sweetness of the squash combine to make an absolutely incredible dinner. Instead of microwaving the squash, I roasted it cut-side down, with no oil brushed on top, which saves some calories. I used chickpeas and spinach because they were what I had on hand. It turned out scrumptious -- a perfect late-Fall meal!
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
Never microwave anything wrapped in plastic. The chemical components in the plastic sheets leach under high heat and end up in food. You are hearing this from a Ph.D. Chemist. So, believe it!
I thought this was an amazing dish. I was able to put it together and get it on the table within an hour...perfect for a Friday night with friends. I roasted the dish rather than the 2 minute broil at the end. I made very minor adjustments to the ingredients just because of our taste preferences...I used sundried tomato paste and substituted vermouth for the water as tomatoes have those alcohol soluable favors that you can only get by adding alcohol...and they shouldn't be ignored. Also I added about 15-20 cherry tomatoes and a 1/2 tsp poultry seasoning to the skillet. I used Romano cheese as I feel it delivers a more earthy flavor to the end result. I served this with an Australian Shiraz. It's comfort food at it's best. Will absolutely make again.
Bake acorn squash in a dish with 1/4" water brush with butter to keep moist. Add chard combo at end, I eliminated breadcrumbs & parm cheese (why add the calories?) this was a meal. I served with a salmon steak for my husband.
This is good as presented but I think it could be livened up a bit by giving the bean, chard mix a good squeeze of lemon and adding some herbs like thyme, marjoram, or oregano. Pine nuts seem like a natural addition to this, and dried tomatoes could replace the olives for a different flavor.
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