Garlic-Chard Stuffed Acorn Squash With Gruyere Cheese

• 1 tablespoon olive oil
• 1 bunch chard leaves
• 2 garlic cloves (more if you like!)
• 1 medium acorn squash
• 1/4 cup shredded gruyere cheese

1. Heat oven to 400 degrees.
2. Cut the acorn squash in half length wise (a big knife works best -- be careful!), and scoop out seeds.
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. Meanwhile, wash, de-stem and chop chard & finely chop or press garlic.
5. Heat oil over medium-high heat in large pan - add garlic and cook for 1-2 minutes.
6. Add chard and saute until reduced in size and wilted, about 5-7 minutes.
7. When the squash is tender, remove from the oven and fill each cavity with sauteed chard. Mix in shredded gruyere with chard.
8. Place filled squash back in oven for a few minutes, just enough to melt the cheese.

olive oil, chard, garlic, acorn squash, gruyere cheese

Taken from www.food.com/recipe/garlic-chard-stuffed-acorn-squash-with-gruyere-cheese-334103 (may not work)