Black-Eyed Pea–Stuffed Acorn Squash
Uncooked acorn squash
Smoky Black-Eyed Peas
1 cup(s), undrained
Chopped raw Scotch kale
2 cup(s), center stalk removed
Whole wheat Panko breadcrumbs
Grated Parmesan cheese
- 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.
- 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.
- 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.
- Per serving (1 stuffed squash half)