This is my second dish using the leftover ham. This was delicious and I have discovered that I like quinoa much better if I cook it myself rather than buying it pre-cooked.
Ham, Spinach and Quinoa Stuffed Squash (adapted from Thyme for Cooking)
1 acorn squash
240ml chicken stock
1 tbsp oil
1 onion, chopped
2 cloves garlic, minced
240g slice baked or deli-style ham, cut into small pieces
handful spinach leaves
2 tbsp fresh sage
1 tbsp Dijon mustard
120ml chicken stock
1 1/2 tbsp cornflour dissolved in 2 tbsp water
Cut the squash in half and scoop out the seeds. Put onto a baking tray/ roasting dish and cover with foil. Bake in a 200C oven for 30-45 mins.
Meanwhile, cook the quinoa in the chicken stock according to packet instructions.
Heat the oil in a frying pan over a medium heat. Sauté the onion for 5 mins, then add the garlic, cook for a couple more minutes. Add the ham, spinach and sage and cook until the ham starts to brown and the spinach is wilted. Add the mustard and chicken stock and stir well to combine.
When ham mixture is simmering add in the cornflour mixture, a little at a time, you may not need it all. It wants to be thick but not a paste.
When the quinoa is done add it to ham mixture and stir to combine.
When squash are ready scoop out a little of the flesh and mix with the ham mixture. Then put it back into the squash skins. Bake uncovered for 10 mins, until heated through.