Directions:
- Preheat oven to 375 degrees. On foil-line baking sheet, drizzle 1/2 tsp oil. Coat cut flesh of squash with oil and then arrange cut side up on sheet. Bake 25 minutes until golden.
- In medium saucepand, brin 1 1/3 cups H2O to boil, stir in buckwheat and reduce to simmer. Cook until tender and water is absorbed, about 10-15 minutes.
- In small bowl, toss ham, peas, sage and remaining 1/2 tsp oil, add buckwheat and stir to combine.
- Remove squash from oven, increase heat to 425. Spoon buckwheat mixture into squash and top with cheese. Bake 15 minutes, until cheese is bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.36 Kcal (1412 kJ) | ||
| Calories from fat | 120.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.37g | 21% | |
|---|---|---|---|
| Cholesterol | 39.41mg | 13% | |
| Sodium | 473.73mg | 20% | |
| Potassium | 1015.7mg | 22% | |
| Total Carbs | 39.8g | 13% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 8.79g | 35% | |
| Protein | 17.11g | 34% | |
| Vitamin C | 35.9mg | 60% | |
| Iron | 4.3mg | 24% | |
| Calcium | 266.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 98.22 Kcal (411 kJ) | ||
| Calories from fat | 35.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 21% | |
|---|---|---|---|
| Cholesterol | 11.47mg | 13% | |
| Sodium | 137.92mg | 20% | |
| Potassium | 295.7mg | 22% | |
| Total Carbs | 11.59g | 13% | |
| Sugars | 1.13g | 15% | |
| Dietary Fiber | 2.56g | 35% | |
| Protein | 4.98g | 34% | |
| Vitamin C | 10.4mg | 60% | |
| Iron | 1.2mg | 24% | |
| Calcium | 77.6mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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