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Chard and Feta-Stuffed Acorn Squash

This hearty stuffed squash is super low maintenance and extremely filling. F

Prep Time 25 minutes
Total Time 1 hour 15 minutes
Servings 4


  • 2 acorn squash, halved crosswise and seeded
  • 1 1/2 tbsp oil, plus more for the skillet
  • 1 large leek (white and light green parts only), halved and sliced
  • 1 bunch Swiss chard, chopped
  • 2 cloves garlic, chopped
  • 1 cup breadcrumbs
  • 1/4 cup raisins
  • 3 tbsp pine nuts
  • 2 oz feta cheese, crumbled (about 1/2 cup)
  • Kosher salt
  • Fresh ground black pepper


  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.

  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.