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Stuffed Acorn Squash
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
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Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:45 minutes
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