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Stuffed Acorn Squash

Two Stars Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    45 minutes


2 acorn squash, cut in half, seeds removed
2 tsp. olive oil
Salt and pepper
1 (5.4-oz.) package Hannaford Rice with Herb and Butter Sauce
2 cups water
1 cup chopped Swiss chard leaves, stems discarded
1/2 cup drained and rinsed cannellini beans
2 links Nature's Place Italian Chicken Sausage, chopped fine
1 Tbsp. lemon juice
Stuffed Acorn Squash


1. Heat oven to 425 degrees. Place squash cut-side up on a baking sheet. Brush insides with oil and season with salt and pepper. Roast until squash is tender, about 45 minutes.
2. In a medium saucepan, bring rice and water to a boil. Reduce heat to low, cover, and cook until rice is tender, about 8 minutes.
3. When rice is finished cooking, remove from heat and stir in Swiss chard, beans, sausage, and lemon juice. Spoon into roasted squash halves and serve.
Source: Hannaford fresh Magazine, January - February 2017


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 350 kcal (18%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 2 g (8%)
Cholesterol 15 mg (5%)
Sodium 500 mg (21%)
Total Carbohydrates 57 g (19%)
Dietary Fiber 6 g (24%)
Protein 13 g (22%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a