Black-Eyed Pea–Stuffed Acorn Squash

Black-Eyed Pea–Stuffed Acorn Squash

Total Time
50 min
15 min
35 min
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.


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)


2 cup(s), center stalks removed, finely chopped

Whole wheat panko breadcrumbs

3 Tbsp

Grated Parmesan cheese

2 Tbsp

Canola oil

2 tsp


  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