Once halved and seeded, acorn squash forms the perfect vessel for a hearty black-eyed pea filling. We find it easier to cut the squash crosswise rather than from top to bottom. The cups will also take up less space in the pan. Trim the stem ends from the squash halves so they can sit flat for easy stuffing. Cut into quarters for an impressive side, or serve with a simple fall salad for a light yet comforting winter meal. The stuffed squash halves also reheat beautifully for lunch the next day. You can substitute whole-wheat panko for the breadcrumbs to save time.
2 (1 1/2-lb.) acorn squashes, halved crosswise and seeded
Preheat oven to 400°F. Line an 8-inch square baking dish with foil. Place squash halves, cut sides up, in prepared dish; brush with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake at 400°F for 25 minutes.
Place bread in a food processor; pulse until coarse crumbs form. Heat 1 1/2 teaspoons oil in a small skillet over medium. Add breadcrumbs; cook 3 minutes or until toasted, stirring occasionally. Remove pan from heat.
Combine peas and next 6 ingredients (through goat cheese). Divide mixture among squash halves; top with remaining 1 1/2 teaspoons oil, 1/4 teaspoon salt, breadcrumbs, and parsley.
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