Photo: Jennifer Causey
Active Time
15 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 1 filled squash half)

Cutting the squashes crosswise instead of from top to bottom is easier, and they take up less space in the baking dish. Trim the ends so the halves sit flat and don't wobble.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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