Preheat the oven to 425 degrees Fahrenheit. Season the acorn squash with salt and pepper and place on a rimmed baking sheet, skin side down. Drizzle the olive oil over the squash and bake till tender, 45 minutes.

Meanwhile, heat a splash of olive oil over med-high heat in a large dutch oven or heavy pan. Cook the ground chicken. Add in salt, pepper and oregano. Once the meat is cooked through, set aside on a plate. Wipe the excess fat and juices from the pan.

Heat a splash of olive oil in the same pan over medium-high heat. Add scallions and garlic and cook until fragrant, 30 seconds. Add chard and stir. Cover and cook over medium until the veggies are soft, about 8 minutes. Uncover and cook until the mixture is almost dry, about 5 minutes. Stir in the basil, tomato paste and chicken, and cook, stirring until fragrant, for 5 minutes. Remove from heat.

In your small bowl, combine breadcrumbs and Parmesan cheese. Fill the squash with chard mixture and top with breadcrumb mixture. Place the acorn squash under the broiler for 1 to 2 minutes until the breadcrumbs are browned.