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Menu Plan for Fall II: Week 4, Thursday

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!

 Ingredients:

• 1 acorn squash
• 1/2 cup (3.5oz, 90gr) quinoa
• 1 cup (8oz, 240ml) chicken stock
• 8oz (240gr) slice baked or deli-style ham
• 1 onion
• 2 cloves garlic
• 1 rib celery   optional
• 1 tbs olive oil
• 1/2 cup (4oz, 120ml) chicken stock
• 1 tbs Dijon mustard
• 2 tbs fresh sage     substitute 1 tbs dried, crumbled
• 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water

 Instructions:

• Cut squash in half and scoop out seeds.  Either place face down on tray and microwave for 10 - 12 minutes or put into a baking dish, cover with foil and bake in 400F (200C) oven for 40 minutes. 
• While squash cooks: 
• Cook the quinoa in chicken stock 15 minutes or according to your package directions, until all liquid is absorbed and it's done.  (Check your package directions for correct quantity of stock and cooking times.)
• Chop the onion and celery; mince the garlic. 
• Heat the oil in a nonstick skillet over medium heat. 
• Sauté the onion and celery 5 minutes then add the garlic.  Sauté 5 more minutes or until onion and celery are tender and starting to brown. 
• Cut the ham into small cubes, about 1/3" (1cm). 
• Add ham and sage and sauté until ham starts to brown.  
• Add mustard and chicken stock and stir well to combine. 
• Dissolve cornstarch in stock. 
• When ham mixture is simmering stir cornstarch in, a little at a time.  (You may not need it all).  You want it very thick but not paste. 
• When quinoa is done add it to ham mixture and stir to combine. 
• To assemble:
• When squash are ready (they should be tender, almost done) remove from wherever they cooked and fill with the quinoa/ham mixture. 
• Bake (not microwave for this last bit) uncovered for 10 minutes, until heated through and squash is done.

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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By Katie Zeller

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