Chard Stuffed Acorn Squash with Garlic Cream

Cut squash in half and scoop out the seeds and pulp.

Place squash cut side down on an oiled baking sheet and bake for 30 minutes at 400°F, until fork tender and set aside. 
 Peel cloves of garlic and add to oven for 10 minutes alongside the squash.
 Remove garlic and in a small mixing bowl, puree with milk and feta cheese, adding salt and pepper to taste. Coarsely chop chard and sauté in a medium saucepan with olive oil over high heat until wilty (stems are okay to use, add 2 or 3 minutes before leaves).

Place sauteed chard into hallowed out squash and drizzle with cream sauce. Bake for another 10 minutes and serve hot out of the oven.