Stuffed Sweet Dumpling Squash

What you will need:

1 large sweet dumpling squash (acorn squash is ok too)

1 large heirloom tomato

1 bundle of any variety of chard

1/2 onion

1 garlic

1/2 cup hummus

crushed pepper

olive oil

sea salt

balsamic vinegar

agave nectar or honey

garlic powder

Directions:

1. Preheat oven to 375 degrees. Cut squash in half and remove all seeds.

Coat the inside of squash halves with olive oil and agave. Place each half face down on greased cookie sheet and bake for 30-50 minutes (or at least until squash softens on the inside). Also bake the garlic in a wrapped piece of foil for later.

2. Dice heirloom tomato and onion. Chop Chard into shredded pieces.

3. In a wok or frying pan heat up about 3 tbsp of olive oil on high heat. Sauté onion until slightly caramelized. Add in chard, tomatoes and squeeze cooked garlic in. Sprinkle in a generous portion of crushed pepper, sea salt, garlic powder, and add a little bit of balsamic vinegar to add moister when stir fry becomes too dry. If you notice any sticking, add olive oil a tsp at a time (eye ball it). Keep it cooking on medium heat for about 5-10 minutes or at least until chard is fully cooked and everything seems to be steaming nicely.

4. When squash is fully cooked, spread your favorite hummus evenly on the inside of each half. (I used home-made curry hummus but that is for another blog). Stuff the each half with the cooked chard mixture.

5. Enjoy hot or refrigerate for yummy summer salad meal!