Baked Acorn Squash with Red Chard Stuffing

Thursday, October 19, 2017 Alanna Figueira 0 Comments

 Autumn is totally in there air now and I'm feeling all the changes on a personal level for sure.  I started studying and training to become a certified holistic health coach at Institute for Integrative Nutrition this September and could not feel better about that decision.  I'm just in love with their concepts and philosophy.  I will try to write more about it as I delve deeper in.  For now, I'm soaking it all up and implementing small changes into my own daily life as I learn more.  I studied nutrition in college and it's probably no surprise to you that holistic health is nothing like it.  I learned science and nutrition but there is so much more to health and healing than the food we eat.  We put so much emphasis on it but neglect equally important or maybe more important aspects of our lives like relationships, self worth, mindfulness and our overall connection to the universe... life is so deep.  

On a lighter note, let's discuss this stuffed acorn squash.  All of these flavors combined create the perfect combination.  The stuffing is savory and does not taste too "green" but it is packed with an entire bunch of chard!  Any chard will do.  Feel free to modify this and sub any nut for pine nuts, sprinkle some Parmesan on top if you tolerate dairy, add some cranberries... you catch my drift.  

Without further ado... (I had to google that spelling) 

Baked Acorn Squash with Red Chard Stuffing 


1 medium-large acorn squash
1 bunch of chard (red, green, rainbow, any- even kale will do)
1/2 cup onions, chopped
2 tsp ghee
2 tsp avocado oil (or olive)
3 cloves garlic, minced 
3/4 cup almond flour
1/4 cup pine nuts
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp poultry seasoning 
1/2 tsp ground pepper

Optional toppings:
Pomegranates Arils
Crispy sage
Parmesan cheese
Balsamic reduction or balsamic drizzle
More pine nuts


Preheat oven to 400F.

Slice acorn squash in half.  Scoop out the seeds. Make a small small slice on the outer skin so that when it's stuffed it sits even and isn't all rocky.  

Spray the squash with cooking spray or just run the inside with avocado oil.

Place the squash inside down and skin up on a baking sheet and bake for 20-35 mins, until the inside is fork tender.  Cooking time will vary based on size of squash.

While squash is baking, prepare your stuffing.

Add the ghee and oil to a heavy bottomed large pan.  Allow it to melt.  Add onions and garlic sautee a few minutes, until onions and translucent. 

Chop the chard while that's sautéing.  Remove the inner rib and chop it into 1/2 inch pieces.  Roll up the leaves and then slice to create ribbons.

Add the chard ribs first, sautee a little then add the ribbons in batches and cook about 8-10 mins until chard is soft and tender.  Season with a little salt and pepper.  

Transfer chard to a large mixing bowl.  

Add almond flour, pine nuts, and all seasonings.  Mix it all up good.  

When squash is cooked to fork tender, remove from oven to cool.  Flip them over and stuff wih the filling.  

Drizzle with olive oil and return to the oven for 15-20 mins, until the top crisps up a little and the inside is warmed. 


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