Ingredients

1 tbl olive oil

1 bunch chard leaves

2 garlic cloves (more if you like!)

1 medium acorn squash

1/4 cup shredded gruyere cheese

Directions

Preheat oven to 400°F. Cut the acorn squash in half length wise (a big knife works best -- be careful!), and scoop out seeds. 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. 

2. Meanwhile, wash, de-stem and chop chard & finely chop or press garlic. Heat oil over medium-high heat in large pan - add garlic and cook for 1-2 minutes. Add chard and saute until reduced in size and wilted, about 5-7 minutes. 

3. When the squash is tender, remove from the oven and fill each cavity with sauteed chard. Mix in shredded gruyere with chard. Place filled squash back in oven for a few minutes, just enough to melt the cheese.

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