Ham & Swiss Stuffed Acorn Squash |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1 teaspoon(s) olive oil |
2 small acorn squash halved |
1/3 cup(s) buckwheat groats |
4 ounce(s) lo-sodium ham |
2 cup(s) frozen peas |
2 teaspoon(s) sage |
3 ounce(s) swiss cheese grated |
Directions:
1. 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.
2. 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.
3. In small bowl, toss ham, peas, sage and remaining 1/2 tsp oil, add buckwheat and stir to combine.
4. Remove squash from oven, increase heat to 425. Spoon buckwheat mixture into squash and top with cheese. Bake 15 minutes, until cheese is bubbly.
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