The Black Eyed Peas Baked Squash

Delight your taste buds with "The Black Eyed Peas Baked Squash," a wholesome and flavorful dish that combines hearty black-eyed peas with the natural sweetness of roasted butternut squash. This vegetarian recipe is packed with warm spices like cumin, paprika, and thyme, creating a rich, aromatic filling that's perfect for fall or any time you're craving comfort food. The roasted squash halves are scooped and stuffed with a savory black-eyed peas mixture, then optionally topped with melty parmesan cheese for a decadent finish. Perfect as a main course or impressive side dish, this nutrient-packed recipe is not only satisfying but also great for meal prep. Garnished with fresh parsley, it's as visually stunning as it is delicious.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 large butternut squash
• 2 cups black-eyed peas
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup vegetable broth
• 0.5 cup, grated parmesan cheese (optional)
• 2 tablespoons, chopped parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet. Drizzle 1 tablespoon of olive oil over the squash and season with a pinch of salt and pepper.

Step 3

Roast the squash in the preheated oven for 30-40 minutes or until the flesh is tender and easily pierced with a fork.

Step 4

While the squash is roasting, prepare the black-eyed peas mixture. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the diced onion to the skillet and sauté for 5-6 minutes until softened.

Step 6

Stir in the minced garlic, paprika, cumin, thyme, salt, and black pepper. Cook for 1 minute until fragrant.

Step 7

Add the cooked black-eyed peas and vegetable broth to the skillet. Stir well and let it simmer for 10-15 minutes, allowing the flavors to meld and the mixture to thicken slightly. Remove from heat.

Step 8

Once the squash is roasted, carefully scoop out some of the flesh, leaving a 1/2-inch border to create a cavity for the filling. Roughly chop the scooped-out flesh and stir it into the black-eyed peas mixture.

Step 9

Spoon the black-eyed peas mixture into the squash halves, evenly distributing the filling.

Step 10

Optional: Sprinkle grated parmesan cheese over the top for added flavor.

Step 11

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese (if using) is melted and bubbly.

Step 12

Remove from the oven and garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	2243.7 grams (2243.7g)

Amount per serving	% Daily Value*
Calories	1833

Total Fat 64.10g	82%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 3.40g
Cholesterol 107mg	36%
Sodium 4661mg	203%
Total Carbohydrate 250.90g	91%
Dietary Fiber 71.70g	256%
Total Sugars 48.70g
Protein 88.00g	176%

Vitamin D 26IU	128%
Calcium 2201mg	169%
Iron 22mg	120%
Potassium 6120mg	130%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 18.2%

Carbs: 51.9%