DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno

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CHEESY CHARD STUFFED SQUASH

adapted from cdkitchen.com

1 medium or 2 small winter squash
2 Tbls. olive oil
4 or 5 leaves Swiss Chard
8 oz. ricotta cheese
1 Tbls. grated Parmesan cheese
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1/8 tsp. ground nutmeg

Preheat oven to 325°F. Cut squash crosswise in half. Scoop out seeds and fibers; discard. Brush insides and outsides of squash halves with olive oil. Place in large shallow roasting pan. Bake, uncovered, 35 to 40 minutes or until tender when pierced with fork. Meanwhile, strip chard leaves from center stalk. Finely dice stalks and coarsely chop leaves. Steam or saute chard until tender, spread on kitchen towel to cool. In medium bowl, combine room temperature chard, ricotta, Parmesan, pepper, salt and nutmeg. Spoon equal amounts of spinach mixture into squash halves. Bake, uncovered, an additional 10 to 15 minutes or until heated through.