Cut 4 of the 5 squash. With a melon baller spoon out seeds. Take a bit off the bottom of each so it sits flush. Brush with olive oil, add salt & pepper and grill. Dice the remaining squash & reserve.
Chop the Chard stems & sauté with some butter. Cook for a few minutes then add the onion. When onion is translucent , add the chopped leaves & chopped squash with a splash of water and cover.
It looks like a lot but when it cooks down, it cooks down! You will be amazed! Don't forget to take the squash off the grill! It should be firm but have nice grill lines for presentation.
Next you are going to add the garlic, lemon juice, salt & pepper and diced tomatoes. Sauté, uncovered, on medium heat until tomatoes cook down. Set aside.
Now that the squash is off the grill & the filling is done we need to char the peppers! This is the easiest way to remove the skin. When all sides are seared, remove and let cool before removing skin.
Add peppers to individual bowls with a tablespoon each of sautéd onions, 2 tablespoons beef or vegetable broth , 1 tablespoon sour cream, tablespoon of olive oil & dash of S & P. Blend until creamy.
This is a look at what you should see when finished with the peppers.
Next we plate the sauce. You are looking at a salad plate.
Fill the grilled squash with the Swiss chard mixture and top with goat cheese. Place gently in the middle of the plate.
Garnish with chopped basil and chives. Enjoy!