Acorn Squash Stuffed with Chard and White Beans for Two


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


Acorn Squash’s Natural Shape Makes It Just Right For Stuffing, And One Squash Is Perfect For Serving Two People. This Filling Has Mediterranean Flair: Olives, Tomato Paste, White Beans And Parmesan Cheese. Serve With: Mixed Green Salad With Radicchio An

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