Menu Plan for Fall II: Week 4, Thursday


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Stuffed Acorn Squash with Ham and Quinoa

Cooking time:  35 - 60 minutes for menu      Cooking schedule: see below for instructions

       Acorn squash is perfect for stuffing:  they're small with a large, hollow center.  1 squash is a perfect size for 2 people. With the addition of South American quinoa, this a very 'new world' dish. (Winter squash is still relatively uncommon in Europe.)

Stuffed Acorn Squash with Ham and Quinoa

Total time: 60 minutes, 35 if you use a microwave
     The squash bakes while the stuffing is prepared and just needs 10 minutes to finish.  I usually can't get all of the stuffing in, so I keep it warm and serve it on the side.  The salty ham and slightly crunchy quinoa contrast well with the sweet squash.  And, yes, the mustard works too!

Stuffed Acorn Squash with Ham and Quinoa Ingredients:


Cooking Schedule: 35 - 60 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large skillet, small saucepan with lid, baking dish,
plate if using microwave

Turn oven on, 400F (200C)
Cut squash, scoop out seeds
Start to cook squash - either method
Start to cook quinoa

Chop onion, celery, sauté
Mince garlic, add to onion/celery
Cut ham, add to onion/celery, along with sage
Add mustard, stock, stir well, bring to boil
Dissolve cornstarch in stock, thicken ham mixture
Add quinoa, stir to combine
When squash is ready, stuff and bake
    Pause while they bake
Remove squash, serve

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