We’re still having beautiful, sunny, dry days but the nights have been cool enough to use the oven.
Which is good as we have a lot of acorn, butternut and spaghetti squashes to eat.
I didn’t grow up eating squash – either winter or summer. My mother was not an adventurous cook or eater. Our vegetables were green beans, peas, carrots, corn and cabbage…..fresh in season, canned for winter.
The first time I had winter squash was when mon mari fixed it for me for dinner. He cut an acorn squash in half and filled it with butter and brown sugar.
How can one not like that?
Acorn squash are perfect for filling and a filled half is perfect for a serving.
Quinoa makes it a wee bit healthier than brown sugar….
Acorn Squash Stuffed with Ham and Quinoa
Total time: 30 minutes, 35 if you use a microwaven>
- 1 acorn squash
- 1/2 cup (3.5oz, 90gr) quinoa
- 1 cup (8oz, 240ml) chicken stock
- 8oz (240gr) slice baked or deli-style ham, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 rib celery, chopped optional
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tbs Dijon mustard
- 2 tbs fresh sage substitute 1 tbs dried, crumbled
- 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
- Cut squash in half and scoop out seeds. Either place face down on tray and microwave for 10 – 12 minutes or put into a baking dish, cover with foil and bake in 400F (200C) oven for 30 minutes.
- While squash cooks:
- Cook the quinoa in chicken stock 15 minutes or according to your package directions, until all liquid is absorbed and it’s done. (Check your package directions for correct quantity of stock and cooking times.)
- Heat the oil in a nonstick skillet over medium heat.
- Sauté the onion and celery 5 minutes then add the garlic. Sauté 5 more minutes or until onion and celery are tender and starting to brown.
- Add ham and sage and sauté until ham starts to brown.
- Add mustard and chicken stock and stir well to combine.
- Dissolve cornstarch in stock.
- When ham mixture is simmering stir cornstarch in, a little at a time. (You may not need it all). You want it very thick but not paste.
- When quinoa is done add it to ham mixture and stir to combine.
- To assemble:
- When squash are ready (they should be tender, almost done) remove from wherever they cooked and fill with the quinoa/ham mixture.
- Bake (not microwave for this last bit) uncovered for 10 minutes, until heated through and squash is done.
Are you trying to make the most of all the wonderful fall vegetables you find in the markets?
Are you looking for some new ideas?
I have a few….. 38 actually.
Fall Vegetables celebrates all the wonderful vegetables of autumn.
There are starters, sides and main courses, almost all are gluten-free, many are vegetarian, a few vegan, and all have suggestions to convert.
Now, Fall Vegetables is available as an actual paper book as well as the Kindle version and all of the other e-formats.
For those of you with a Kindle, it’s also available to ‘borrow’ through KindleUnlimited.
Come on…. Have a look.
And if you like it I’d love a nice review…..
Really, I would.
3 thoughts on “Acorn Squash Stuffed with Ham and Quinoa”
Your stuffed squash looks fabulous but I will have to put that recipe on hold. I am trying to empty the cupboards and freezer. I am becoming Mother Hubbard !!!
Kate, I remember that stage…. made for some bizarre dinners LOL
Oh YES! That looks fantastic – have never thought to add ham to quinoa but no idea why not… We have a few baby pumpkins at home that may well end up like this!
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