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Stuffed Acorn Squash Two Stars

Get Ready

Servings: Serves 4

Cook Time: 45 minutes

Prep Time: 10 minutes


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


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

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 350 kcal (17%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (13%)
Saturated Fat 2 g (7%)
Cholesterol 15 mg (5%)
Sodium 500 mg (20%)
Total Carbohydrates 57 g (19%)
Dietary Fiber 6 g (24%)
Protein 13 g (21%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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