Best Garlic Chard Stuffed Acorn Squash With Gruyere Cheese Recipes

ROASTED ACORN SQUASH WITH SPINACH AND GRUYERE

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.

ACORN SQUASH STUFFED WITH CHEESY MUSHROOM RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
• Bake in the preheated oven until tender and lightly browned, about 40 minutes.
• While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.
• Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.
• Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.

GREGG'S STUFFED ACORN SQUASH WITH QUINOA, CRANBERRIES, AND SWISS CHARD

Steps:

• Preheat the oven to 350°F and line a sheet pan with parchment paper.
• To make the squash, cut the tops off the squash and scoop out the strings and seeds. Also cut the pointy ends off the bottoms of the squash so they'll stand up once they're stuffed.
• Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Use a brush to spread the spice mixture over the inside of the squash. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. Check after 20 minutes by touching the top of a squash with your finger. If it's soft, transfer the squash from the oven and cover with foil until you're ready to fill them.
• Meanwhile, make the filling. Put the quinoa in a fine-mesh sieve and rinse well under running cold water.
• Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel and sauté until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the broth and 1/4 teaspoon of the salt, cover, and bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from the heat, and fluff with a fork.
• While the quinoa is cooking, heat the 1 tablespoon of olive oil in a large sauté pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon salt. Sauté until the greens are tender, about 5 minutes for kale, or 3 minutes for chard. Remove from the heat and stir in a squeeze of the lemon juice.
• To assemble the dish, spoon the quinoa mixture into the squash, then top each squash with a scoop of the greens.
• storage
• Store in an airtight container in the refrigerator for 3 days or in the freezer for 1 month.
• nutrition information
• (per serving)
• Calories: 530
• Total Fat: 16.3g (2.3g saturated, 9.9g monounsaturated)
• Carbohydrates: 93g
• Protein: 11g
• Fiber: 13g
• Sodium: 650mg
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GARLIC-CHARD STUFFED ACORN SQUASH WITH GRUYERE CHEESE

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.