Posts Tagged ‘Navy Beans’

Super Stuffed

I was able to get all of my to-do list completed, with the exception of the elliptical machine. ūüė¶


I¬†decided that it was a good day to take a rest (so what do I do instead …¬†clean every baseboard¬†and¬†molding in my house!!¬† Some rest!)¬† Also, I don’t have any shows on the DVR that I need to catch up on!¬† I’ve got to have a show to watch or¬†I end¬†up watching the clock tick by.¬† I’m sure that if I was in a gym atmosphere, I could occupy myself by people-watching, but in the home environment, it’s easy for the mind to wander.

Tonight’s meal:

Ham, Collard and White Bean Stuffed Squash



  • 1 Delicata squash, halved and seeded
  • 1/4 cup chopped onion
  • 1/4 cup sliced mushrooms
  • 1/2 cup diced ham
  • 1 1/2 cups collard greens (I used frozen/thawed)
  • ~3/4 cup white beans (any type will work – I used navy beans that I cooked up yesterday for the week)
  • Olive oil
  • ~1/8 cup¬†white wine??¬† (Didn’t measure – just poured it right in)
  • S¬†& P
  • 4 tbsp. Panko bread crumbs
  • 2 tbsp. Parmesan cheese


Bake squash in a 350 degree oven for about 1 hour, or until flesh is tender.  Set aside.  In a skillet, heat olive oil, then add onions and mushrooms.  Saute for 3-5 minutes, then add ham and allow to brown.  Add collard greens, white beans and wine to the skillet.  Continue cooking until liquid is mostly absorbed.  Remove from heat, season with salt and pepper.  Set aside.  Mix together the bread crumbs and cheese.  Add half of this mix to the skillet, stirring well to distribute throughout.  Spoon 1/2 of the ham mixture into each squash cavity, pressing down as needed.  Top with remaining bread crumbs and cheese.  Bake at 350 degrees for 15 minutes, or until topping is browned.

**Note**  Make sure your squash is really tender before you fill it up!  Our was not and was extremely difficult to get out of the shell.  It actually might work out better if you remove the flesh carefully from the shell, slightly whip it and return to the shell before stuffing -OR- just mix the squash right into the ham mixture. 



We decided that this dish was definitely worthy of a second chance with those modifications we came up with while eating.

We also had a romaine salad with carrots and grape tomatoes.  No picture tonight!  Same old, same old.

I think now it’s time to rest … aahhh!¬† Good night!


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