Fit & Foodie: Your Holiday Ham Leftovers

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During this time of year, there’s no lack of holiday dishes and treats. After festive dinner parties, get-togethers and pot lucks, fridges are often stuffed with a variety of tasty leftovers.

If you’re wondering what you should do with the remaining wild rice or ham in your fridge, watch this episode of “Justin and Heidi’s Kitchen” where Chef Justin Bart turns rice and ham leftovers into a fragrant Acorn Squash dish. Extra bonus: Renown Nutritionist Heidi Shoemaker explains the health benefits of the cuisine as he prepares it!

Acorn Squash Stuffed with Wild Rice
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2554 calories
418 g
121 g
75 g
92 g
21 g
1998 g
3273 g
34 g
1 g
50 g
Nutrition Facts
Serving Size
1998g
Amount Per Serving
Calories 2554
Calories from Fat 643
% Daily Value *
Total Fat 75g
116%
Saturated Fat 21g
105%
Trans Fat 1g
Polyunsaturated Fat 36g
Monounsaturated Fat 14g
Cholesterol 121mg
40%
Sodium 3273mg
136%
Total Carbohydrates 418g
139%
Dietary Fiber 50g
202%
Sugars 34g
Protein 92g
Vitamin A
128%
Vitamin C
254%
Calcium
69%
Iron
111%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Acorn Squash
  2. 2 tablespoon unsalted butter
  3. 1 teaspoon cinnamon
  4. 1 teaspoon nutmeg
  5. 2 shallots
  6. 4 celery stalks
  7. 1 tablespoon fresh thyme
  8. 1 cup ham (diced)
  9. 2 cups wild rice (cooked)
  10. ¼ cup dried cranberries
  11. 2/3 cup walnuts
  12. 1 teaspoon Kosher salt
  13. ½ teaspoon pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut squash in half and remove seeds with a spoon.
  3. Melt butter and brush over the squash. Then sprinkle cinnamon and nutmeg on the squash.
  4. Place cut side up in the oven. Bake for about 30 minutes or until fork tender.
  5. Place remaining butter in pan, adding shallots, celery, ham and thyme. Saute for about 5 minutes over medium heat until vegetables are soft.
  6. Remove pan from heat and place in a mixing bowl. Add walnuts, cranberries, rice, salt and pepper. Mix thoroughly.
  7. Evenly divide rice mixture between the six halves.
  8. Place the squash back in oven for an additional 20 minutes or until stuffing is thoroughly heated to 165 degrees.
beta
calories
2554
fat
75g
protein
92g
carbs
418g
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BestMedicine by Renown Health https://bestmedicinenews.org/

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