Adapted from Dorie Greenspan's Around My French Table
Ingredients
2 Kabocha Squash, about 2 lbs each
1 bunch red chard
olive oil
4 oz. good quality country bread (I used a whole wheat Pain Levain), cut into cubes
4 oz. flavorful cheese, cut into small cubes (gruyere is my favorite. I've also used Comte, and sharp cheddar
4 slices of bacon, fried crisp and crumbled (optional)
4 scallions, chopped
3 cloves garlic, minced
½ cup heavy cream.
Instructions
Preheat oven to 350.
Cut the stem ends off the squash, making a lid (like cutting a jack o lantern.) Using a metal spoon, scrape out the seeds and stringy bits from the inside of the squash and the lid.
Wash the chard. Remove the biggest stems from the chard, and cut it into ribbons.
Put the chard into a pot with a lid, drizzle some olive oil over it, and turn the heat on low. Cook with the cover on, removing the cover to stir occasionally, until well-wilted, about 5 minutes. Remove the chard and chop finely (you can skip the final chopping, but I have a baby whose culinary enthusiasm far outstrips his dental accomplishments).
In a large bowl, toss the bread, cheese, bacon, scallions, garlic and chard. Stuff the mixture into the squash, really packing it in. Pour the cream over the stuffing, (1/4 cup per squash) and let it sink in. Place the squash "lids" on top of the stuffing.
Place each stuffed squash onto a baking sheet lined with foil, and bake for 1 hour, or until a knife can easily pierce the skin of the squash. Serve in wedges.
Recipe by The Domestic Front at https://www.thedomesticfront.com/squash-stuffed-with-delicious-things/