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–+ servings
A stuffed acorn squash on a red plate.
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5 from 2 votes

Acorn Squash Stuffed with Quinoa, Feta, Chard, and White Beans

This rich and flavorful acorn squash is stuffed with a tasty and nutritious mixture of quinoa, white beans, olives, red chard, and feta cheese. It makes a lovely and satisfying vegetarian (and gluten-free) entrée. And it’s versatile, too. Leave out the cheese for a vegan version. Leave out the beans and serve it as a lighter side dish.
Course Main Dish Recipes
Cuisine Jewish
Servings 4
Author Robin @ All Ways Delicious

Ingredients

  • 2 medium acorn squash
  • 2 tablespoons olive oil plus more for brushing the cut squash
  • 1 medium shallot diced
  • 2 clove garlic minced
  • 1 14- ounce can white beans such as cannellini, rinsed and drained
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 bunch about 18 leaves chard, preferably red, stems removed and leaves julienned
  • ¾ teaspoon kosher salt
  • 1 teaspoon paprika
  • ¼ cup diced Kalamata olives
  • 4 ounces feta cheese divided
  • 2 tablespoons packed minced fresh mint leaves
  • ½ cup water

Instructions

  • Microwave the squash on high for about 5 minutes, until soft enough to cut easily.
  • Cut each in half lengthwise, cut a sliver off of the skin side of each half so that it will stand up easily, and scoop out and discard the seeds.
  • Brush the cut sides of the squash with a little olive oil.
  • In a large, heavy skillet, heat the 2 tablespoons of olive oil over medium-high heat. When oil is hot, add the shallot and garlic and cook, stirring occasionally, until shallot is soft and translucent, about 5 minutes.
  • Add the chard and continue to cook, stirring occasionally, until wilted, about 3 minutes more.
  • Add the salt and paprika and cook one minute more.
  • Add broth and quinoa and bring to a boil.
  • Reduce heat to low, cover, and simmer 15 to 20 minutes until quinoa is cooked through.
  • Stir in beans, half of the feta, and the mint.
  • Preheat oven to 350º F.
  • Stand the squash halves in a baking dish and pour water into the dish around the squash.
  • Bake in preheated oven for 45 to 60 minutes, until squash is tender.
  • Top squash halves with remaining feta and cook under broiler until cheese is melted and beginning to brown, about 3 minutes.
  • Serve immediately.