Prep 10 mins
Cook 45 mins
This is a great way to use up leftover cooked chard, and a good way to make squash savory instead of sweet. Plus, it only has a few ingredients and is quite easy! Delicious!
- 14.79 ml olive oil
- 1 bunch chard leaves
- 2 garlic cloves (more if you like!)
- 1 medium acorn squash
- 59.14 ml shredded gruyere cheese
- Heat oven to 400 degrees.
- 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.
- 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.
- 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.
What a health and tasty way to stuff acorn squash. Made as written using red leaf chard. Like the way the chard cut the sweet taste of the squash and the way the squash cut the bitter taste of the chard. Add that to my love of smoked gruyere cheese and garlic and you have a winner. Think will also try using spinach. Thanks for the post.