Garlic-Chard Stuffed Acorn Squash with Gruyere

• 1 Tbsp olive oil
• 1 bunch chard leaves
• 2 garlic cloves (more if you like!)
• Pinch of red pepper flakes (optional)
• 1 medium acorn squash
• 1/4 cup shredded gruyere cheese
• Salt and pepper, taste

1. Preheat oven to 400°F. Cut 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 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 red pepper flakes (if using) and cook for 1-2 minutes. Add chard and saute until reduced in size and wilted, about 5-7 minutes, taste and add salt and pepper to taste, keeping in mind the cheese will add salt to the mixture.

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

Serves two.