Ham & Swiss-Stuffed Acorn Squash

A throwback to the ham and pea soups of your childhood, every bite of this elegant stuffed squash oozes with "stick-to-your-ribs" buckwheat and gooey Swiss cheese.

Photo: Ryan Szulc

By Lisa Howard

Serves: 4
Hands-on time: 20 minutes
Total time: 45 minutes

INGREDIENTS:

• 1 tsp olive oil, divided
• 2 small acorn squash, halved, stem ends trimmed
• 2/3 cup buckwheat groats
• 8 oz low-sodium ham (no nitrites or nitrates added), cubed
• 2 cups frozen green peas, thawed and drained
• 2 tsp dried sage
• 3 oz grated Swiss cheese

INSTRUCTIONS:

1. Preheat oven to 375°F. On a foil-lined baking sheet, drizzle 1/2 tsp oil. Swirl cut sides of squash in oil, then arrange cut side up on sheet. Bake for 25 minutes, until golden.
2. Meanwhile, in a medium pot, bring 1 1/3 cups water to a boil. Stir in buckwheat and reduce heat to a low simmer. Cook until tender and water is absorbed, 10 to 15 minutes.
3. In a small bowl, toss ham, peas, sage and remaining 1/2 tsp oil. Add buckwheat and stir to combine.
4. Remove squash from oven and increase heat to 425°F. Spoon buckwheat mixture into squash and top with cheese. Bake for 15 minutes, until cheese is bubbly. (TIP:Bake any leftover buckwheat mixture in a small baking dish alongside squash.)

Nutrients per serving (1/2 stuffed squash): Calories: 365, Total Fat: 7 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 52 g, Fiber: 9 g, Sugars: 5 g, Protein: 25 g, Sodium: 542 mg, Cholesterol: 43 mg

Nutritional Bonus: Cold feet? Buckwheat groats are an excellent source of rutin, a plant pigment that helps stimulate circulation to your hands and feet! Plus, the gluten-free seeds are rich in fiber and magnesium, nutrients that may help lower blood pressure
.