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.
- Cook Time
- Prep Time
- 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
- 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.
- 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.
- In a small bowl, toss ham, peas, sage and remaining 1/2 tsp oil. Add buckwheat and stir to combine.
- 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.)
- Serving Size: 1/2 stuffed squash
- Calories: 365
- Carbohydrate Content: 52 g
- Cholesterol Content: 43 mg
- Fat Content: 7 g
- Fiber Content: 9 g
- Protein Content: 25 g
- Saturated Fat Content: 1 g
- Sodium Content: 542 mg
- Sugar Content: 5 g
- Polyunsaturated Fat Content: 1 g