Garlic Chard Stuffed Acorn Squash With Gruyere Cheese Recipes

Steps:

• 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.

Steps:

• Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
• Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
• Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
• With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
• Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.