Ham & Swiss-Stuffed Acorn Squash Recipe | Clean Eating - Clean Eating Magazine

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.
ham and swiss stuffed acorn stuffed squash recipe clean eating

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


  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.)

Nutrition Information

  • 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