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Stuffed Delicata Squash

Stuffed Delicata Squash with Greens, Grains and Beans

If you are looking for a healthy but filling dish this is the recipe you are looking for. This entree hits all the main categories you could ask for and would be a perfect plate to fill a family.

Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Yield 4 servings
Calories 541 kcal
Author Aimee Suen


  • 2 delicata squash over 5” in length, rinsed and patted dry
  • 1/2 bunch Swiss chard
  • 1/2 cup Bob’s Red Mill Small Red Beans uncooked
  • 1/2 cup Bob’s Red Mill Whole Grain Medley uncooked
  • 1/2 small onion diced
  • 1-2 garlic cloves minced
  • 1 tablespoon finely chopped fresh parsley
  • 1-2 teaspoon paprika
  • 1-2 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 teaspoon olive oil
  • 1 lemon or lime juiced
  • salt to taste


  1. Presoak the beans overnight in a bowl with enough water to cover them.

  2. When the beans are ready, drain, and rinse the beans. In a pot, combine 2 cups water, beans, and a pinch of salt. Cover and bring to a boil. Reduce the heat and simmer for 90 minutes. Check the beans periodically and add more water if the beans are no longer covered by water.

  3. While the beans are cooking, cook the grains. In another pot, combine 1 1/2 cups of water, 1/2 cup of Whole Grain Medley, and a pinch of salt. Bring to a boil, then simmer on medium low heat for a 60 minutes, or until fully cooked. When done, transfer to a large mixing bowl.

  4. Preheat oven to 400 F.

  5. Remove and dice the ribs of the Swiss chard, and cut the leaves into bite-sized strips.

  6. In a sauté pan, bring 1 teaspoon of olive oil to medium-high heat. once hot, add the onions, garlic, and Swiss chard ribs. Cook until soft, about 3-5 minutes. Add Swiss chard leaves, stir, and cook until wilted, about 5 minutes. Transfer to the mixing bowl.

  7. Once the beans are done, drain them and add them to the mixing bowl. Add parsley, spices, and lemon or lime juice, and stir to combine. Adjust seasonings as needed.

  8. On a cutting board, cut a little bit of the top and bottom off the squash. Place on the cutting board vertically and slice down the length of the squash, creating two halves. Scoop out seeds with a spoon and discard. Repeat with all squash and place on a foil-lined baking sheet.

  9. Spoon filling into squash boats until full, then bake in the oven for 20-25 minutes, until the squash is soft and cooked through.

Recipe Notes

The beans and grains can be done the day before.
If you have a pressure cooker, you can also pressure cook the beans. Combine a teaspoon of vegetable oil, the soaked beans, and 3 ounces of water in the cooker, then cook on high for 5 minutes. Once time is up, use a natural release.