Acorn Squash Stuffed with Chard and White Beans


  • 2 medium acorn squash, halved (see Tip) and seeded
  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 1 tablespoon tomato paste
  • 8 cups chopped chard leaves (about 1 large bunch chard)
  • 1 15-ounce can white beans, rinsed
  • 1/4 cup chopped kalamata olives
  • 1/3 cup coarse dry whole-wheat breadcrumbs (see Note)
  • 1/3 cup grated Parmesan cheese


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 Gr

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