I needed to come back to the Ensalada Rusa recipe from Wiener since we had a lot of potatoes and it was so good last time.
The stuffed squash idea used some small round hard-skinned squash from the biokiste (no idea what they are): Remove the tops of the squash and scoop out the seeds. Add a bit of water, cover, and microwave until about cooked inside (4 minutes for us). Make the filling by combining garlic paste, minced onion, shredded dried smoked ham, diced tomatoes, diced dried tomatoes, olive oil, salt, white pepper, and a bit of white balsamico. Fill the squash, top with grated parmesan, and bake at 180C for 15-20 minutes until the cheese is melted and the insides are bubbling.