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.

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ham and swiss stuffed acorn stuffed squash recipe clean eating
Ryan Szulc

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.

Prep Time
20 min
Cook Time
25 min
45 min


  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g

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