Garlic-Chard Stuffed Acorn Squash With Gruyere Cheese

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!

• Ready In: 55 mins
• Serves: 2-4

Ingredients

• 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

Directions

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.