Black-Eyed Pea–Stuffed Acorn Squash
8
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 2 • Difficulty: Easy
Roasted squash is filled with black-eyed peas and kale, then covered with a crunchy Parmesan and panko topping for this satisfying veggie-packed main course. Roasting the squash at a high temperature browns the edges, and that caramelization concentrates its sweetness. When measuring the black-eyed peas, be sure to include some of the cooking liquid. You will need it to wilt the kale and bring the flavours of the filling together.
Ingredients
Cooking spray
4 spray(s)
Uncooked acorn squash
1 medium
Kosher salt
0.25 tsp(s)
Smoky Black-Eyed Peas
1 cup(s)
Chopped raw Scotch kale
2 cup(s)
Whole wheat panko breadcrumbs
3 tbsp(s)
Grated Parmesan cheese
2 tbsp(s)
Canola oil
2 tsp(s)
Instructions
1
Preheat oven to 450°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; scoop out and discard seeds and membranes. Coat cut sides of squash with cooking spray and sprinkle evenly with salt. Place squash, cut side down, on prepared baking sheet. Roast squash until tender when pierced with a knife, 25 to 30 minutes.
2
Meanwhile, in a small saucepan, combine peas and kale; bring to a simmer over medium heat. Reduce heat to low, and simmer until kale is wilted and tender, 7 to 8 minutes.
3
In a small bowl, mix panko, cheese, and oil. Turn squash halves cut side up; divide pea mixture evenly between halves. Top evenly with panko mixture. Bake until topping is browned and crisp, 4 to 5 minutes.
4
Per serving (1 stuffed squash half)
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