Black-Eyed Pea–Stuffed Acorn Squash
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 2 • Difficulty: Easy
Roasting squash is one of our favorite ways to cook it since the high heat concentrates its sweetness. Combined with cooked legumes, kale, and a crunchy Parmesan topping, this makes a satisfying veggie-packed main course.
Ingredients
Cooking spray
4 spray(s)
Uncooked acorn squash
1 medium
Kosher salt
¼ tsp
Smoky Black-Eyed Peas
1 cup(s), with cooking liquid (search for the recipe in the WW app)
Kale
2 cup(s), center stalks removed, finely chopped
Whole wheat panko breadcrumbs
3 Tbsp
Grated Parmesan cheese
2 Tbsp
Canola oil
2 tsp
Instructions
1
Preheat the oven to 450°F. Line a sheet pan with parchment paper. Cut the squash in half lengthwise. Scoop out and discard the seeds and membranes. Coat the cut sides of squash with cooking spray and season with the salt. Place the squash, cut-side down, on the prepared pan. Roast the squash until tender when pierced with a knife, 25 to 30 minutes.
2
Meanwhile, in a small saucepan, combine the peas and kale. Bring to a simmer over medium heat. Reduce heat to low and simmer until the kale is wilted and tender, 7 to 8 minutes.
3
In a small bowl, mix the breadcrumbs, cheese, and oil. Turn the squash halves over, cut-side up. Divide the peas between the halves. Top with the breadcrumbs. Bake until the topping is browned and crisp, 4 to 5 minutes.
4
Serving size: 1 squash half with stuffing
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.