Garlic-Chard Stuffed Acorn Squash With Gruyere Cheese

1. 1

   Heat oven to 400 degrees.

2. 2

   Cut the acorn squash in half length wise (a big knife works best -- be careful!), and scoop out seeds.

3. 3

   Place squash cut side down in a baking dish, add a small amount of water (about 1/4 cup), cover with tin foil and place in oven. Cook 30 - 40 minutes, or until very tender when pierced with a fork.

4. 4

   Meanwhile, wash, de-stem and chop chard & finely chop or press garlic.

5. 5

   Heat oil over medium-high heat in large pan - add garlic and cook for 1-2 minutes.

6. 6

   Add chard and saute until reduced in size and wilted, about 5-7 minutes.

7. 7

   When the squash is tender, remove from the oven and fill each cavity with sauteed chard. Mix in shredded gruyere with chard.

8. 8

   Place filled squash back in oven for a few minutes, just enough to melt the cheese.

* Per serving · 4 servings · Values may vary.

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