Rating: 4.71 stars
34 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.

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  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

  • Position rack in center of oven; preheat broiler.

  • Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

Tips

Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

Ingredient Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

341 calories; protein 10.3g; carbohydrates 49.7g; dietary fiber 11.9g; sugars 7.6g; fat 13.1g; saturated fat 2.5g; cholesterol 5.7mg; vitamin a iu 4937.1IU; vitamin c 38.2mg; folate 46.8mcg; calcium 177.5mg; iron 3.5mg; magnesium 130.5mg; potassium 1158.7mg; sodium 683.7mg; thiamin 0.3mg.
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Reviews (11)

34 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/10/2013
Scrumptious and simple to prepare 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! Pros: Easy filling delicious fancy enough for company Read More
Rating: 4 stars
10/29/2011
Thanksgiving Staple Instead of turkey I made this for myself on Thanksgiving. It was delicious however I used spinach instead of chard because of personal preference. I also omitted the cheese breadcrumbs and olives. Although I left out a few ingredients this turned out delicious. I loved the texture of the white beans. I would definitely make this again. Read More
Rating: 5 stars
10/30/2011
We enjoyed the mix of flavors but will make it without the tomato paste next time. The tomato paste seemed to take away from the more interesting flavors of the squash and chard. Will also use fresh oregano and feta instead of the parmesan. Read More
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Rating: 5 stars
10/29/2011
These are so delicious. I substituted couscous for the beans and baked the squash and it was super good. It definitely has the potential to play around with the filling a bit. Next time I might try kale for the chard. Yum! Read More
Rating: 3 stars
05/24/2012
Good start but could be improved 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. Pros: healthy attractive easy Read More
Rating: 5 stars
10/29/2011
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 and olives -- they go PERFECTLY with this dish and I can't imagine it without them. A dinner guest suggested toasted pine nuts to finish it off with a little crunch so we tried it and he was right! I will definitely make this again. Read More
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Rating: 5 stars
10/30/2011
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!! Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
I could not get enough of this dish.It was delicious!!! My whole family loved it and I will be making it again. Read More