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Chard and Feta-Stuffed Acorn Squash
This hearty stuffed squash is super low maintenance and extremely filling.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
📝 Preparation Steps
1
Preheat oven to 400 degrees F. Grease a 12-inch cast-iron skillet. Place squash, cut side down, in prepared skillet. Cover with foil and bake until tender, 34 to ⏱️ 36 minutes. Remove to a plate; reserve skillet.
2
Heat oil in skillet over medium heat. Add leeks and cook, stirring occasionally until tender, 2 to ⏱️ 4 minutes. Stir in chard and garlic and cook, stirring, until wilted, 2 to ⏱️ 3 minutes. Stir in breadcrumbs, raisins, pine nuts, and Feta. Season with salt and pepper.
large leek (white and light green parts only), halved and sliced1
3
Fill squash with chard mixture, dividing evenly. Place squash, cut side up, in skillet and bake until tops are golden brown 15 to ⏱️ 20 minutes.
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