Ham Stuffed Acorn Squash Recipes

HAM-STUFFED SQUASH BOATS

Steps:

• Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. , In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. , Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.

SAUSAGE STUFFED ACORN SQUASH

Steps:

• Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
• While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
• Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
• When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
• Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.

HAM-STUFFED ACORN SQUASH

Steps:

• Cut squash in half lengthwise; remove seeds.
• Place squash cut side down in a greased baking dish; add water until 1/2 inch deep.
• Cover dish and bake at 350° for 30 minutes.
• In a small saucepan, melt the butter.
• Add in the celery and onion; cook, stirring frequently, until tender.
• Add the ham, brown sugar, allspice, and cinnamon; stir to combine.
• Cook over medium heat until well heated.
• Place squash shells in a baking dish, cut side up.
• Spoon ham mixture into squash shells.
• Cover and bake at 350° for 15 minutes.
• Uncover and bake 15 minutes more.

TEMPEH-STUFFED ACORN SQUASH FOR FALL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a thin slice from the bottom of each squash half so they can stand upright. Place cavity-side-down in a 9x13-inch baking pan and cover tightly with foil.
• Bake in the preheated oven until tender when pierced, 45 to 50 minutes. Remove from oven and leave oven on.
• Break tempeh up into a bowl using your hands. Stir in sage, cloves, salt, and pepper. Transfer to a skillet over medium-high heat. Add apples, onion, raisins, cranberries, and thyme. Cook and stir until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.
• Turn squash halves upright. Fill equally with tempeh mixture and drizzle with maple syrup. Bake in the hot oven until filling is slightly browned on top, about 15 minutes more.

HAM STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. , Meanwhile, in a small bowl, combine the remaining ingredients. Turn squash cut side up. Stuff with ham mixture. Cover and microwave on high for 2-3 minutes or until heated through.

MEDITERRANEAN STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Microwave the acorn squash for 2-3 minutes to soften the skin. This makes it easier to cut the squash in half.
• Cut in half from the tip to the bottom stem.
• Use a large spoon to scoop out the seeds and discard.
• Place the acorn squash on a baking sheet with the hollow whole facing up.
• Use your hands or a brush and rub 1 Tablespoon of olive oil over the 4 halves of the squash.
• Sprinkle sea salt and pepper along with 1/2 teaspoon of za'atar over the squash.
• Flip the squash over on the baking sheet and bake for about 40-45 minutes or until the flesh is soft and the squash is tender. While the squash is cooking cook the quinoa.
• Let the quinoa cool and then add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, mint and set aside.
• In a mason jar or small bowl whisk together the 1 remaining Tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za'atar.
• Pour the dressing over the quinoa mixture and stir well.
• Once the squash is done remove from the oven. Add a scoop of the quinoa mixture to each squash evenly distributing it among the four halves.
• Serve warm.