3 acorn squash, halved and de-seeded
1 1/4 cups light cream (anything less than 18%)
1 1/4 cups shredded Parmesan
1 mild green chile, deseeded and chopped finely
1-2 garlic cloves, crushed
salt and pepper
Preheat the oven to 400`F
Score the flesh of the squash deeply, drizzle with oil.
Mix the rest of the ingredients together and pour even amounts into each squash.
Bake for 30 minutes, or until squash is tender.
Fresh tomatoes make a nice accompaniment.