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White Bean and Chard Stuffed Acorn Squash


  • 4 acorn squash, — halved with seeds removed*
  • 1 teaspoon olive oil — plus 2 tablespoons, divided
  • 1/2 teaspoon salt — divided
  • 1/2 teaspoon black 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
  • 1 can white beans — (15 ounces) rinsed
  • 1/4 cup chopped black olives
  • 1/3 cup breadcrumbs — (whole wheat if possible**)
  • 1/3 cup grated Parmesan cheese


  1. Cut a small slice off the bottom of each squash half so that it rests flat. Brush the insides with 1 tsp. oil and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Place in a microwave-safe dish. Cover with plastic wrap and microwave on high until the squash is fork-tender, about 12 minutes (alternatively, you can bake at 400°F for approximately 1 hour).
  2. Meanwhile, heat 1 T. oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, about 2 to 3 minutes. Add garlic and sauté 1 minute. Stir in water, tomato paste, and the remaining 1/4 tsp. each salt and pepper.
  3. 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.
  4. Position rack in center of oven. Preheat broiler.
  5. Combine breadcrumbs, Parmesan, and the remaining 1 T. oil in a bowl. Fill each squash half with about 1 c. of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle tops with breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
Course: Main Course
Cuisine: American
Keyword: Healthy Stuffed Squash Recipe, White Bean and Chard Stuffed Acorn Squash

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