Good evening ladies and gentle...furs..
 Ghosty writing (yes, again ^.^') and I got some nice garden veggies for you.
Easy to prepare, but still looks ninfty enough :3
Although ... they is no way, in this world or the next, to make cooked chard look good ^.^'

So here we go:

Stuffed Pattison:
- 2 Pattison squash
- 2 chestnut mushrooms
- 1 garlic clove
- 1/2 onion
- 2-3 dried tomatoes
- 3 Tbsp freshly grated Parmigiano or Pecorino cheese
- salt, pepper, spices to your taste(I used "Mallorquin herb garden" and "Gemüseschmackes" from Ingo Holland)
- fresh basil

Wash your Pattison and cut off the top. Use a spoon to hollow it out completely and cut the pulp into pieces. If the Pattison is still very young, you can later eat the whole thing. If the skin is to tough, just eat the stuffing later and scape out what left of the fruit pulp.
Preheat your oven to 180°C
Peel onion and garlic and chop them finely, together with the dried tomatoes and the basil. Grate the cheese.
Mix everything together in a small bowl (keep some of the Parmigiano for later), season it to your taste and stuff the squash with it.
Sprinkle the remaining cheese on top and bake in the oven until the cheese has melted and browned and the squash is soft. That should take about 25-30 minutes. If the cheese gets too brown, just apply another layer of cheese on top and brown that too XD

Stewed chard
- a bundle of chard
- 1/2 onion
- 2-3 garlic cloves
- fresh basil
- salt, pepper, spices to your taste (I used "Malloquin herb garden" and "Roman spice")
- sugar
- Balsamic vinegar
- Olive oil

Wash chard, tap dry. Remove the stalks from the leafs and cut the stalks into slices, about 5mm thick. Cut the leafs into short slices.
Peel onion and garlic, chop very finely. Also wash fresh basil, tap it dry and cut roughly.
In a large pan, heat up a healthy dash of olive oil.
Gently sweat the onions until they turn translucent. Now the garlic, sweat a little more, then add the chard stalks.
Also fry them just a bit, mix well, then cover your pan and let them stew for a while until they are starting to get soft.
Now add the chard leafs, a dash of balsamic vinegar, cover the pan again and let the leafs wilt for a bit.
Season to your taste with salt, pepper, sugar and spices.
Shortly before serving, add a handful of roughly cut basil.

Serve your oven-baked Pattison and your stewed chard with Basmati rice, sprinkle with some fresh basil and enjoy your meal :)