Black-eyed Pea Stuffed Squash

stuffed acorn squash

Don’t you love mixing flavors and textures in food? I do! If you don’t this recipe may not be for you, BUT it is delicious, so you might want to give your taste buds a new experience with this one!

It takes about an hour from start to finish. Most of that time is while the squash is baking, so don’t let the time scare you. This is super simple to make!

Preheat over to 400 degrees.

What do you need?

  • 2 acorn squashes, halved crosswise and seeded (this would work with other squash -spaghetti, delicata, etc.)
  • 2 Tbl olive oil (divide this in half)
  • A little salt (to taste)
  • 1 C of cooked black-eyed peas (I start with dry, so I cook them first; if you use canned, just open and drain them)
  • 1 C of cooked farro (you could use another grain; maybe you have leftover brown rice or barley in the fridge)
  • 1 C finely chopped red bell pepper (or another color if you prefer)
  • 1 Tbl fresh thyme
  • 1 tsp sherry vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly cracked pepper
  • 1 – 2 oz. of goat cheese, crumbled (optional) OR grated parmesan
  • Fresh chopped flat leaf parsley (amount is up to you!)

Line a baking dish with foil for easier clean up. Place squash halves in the lined dish cut sides up, and brush with 1 tablespoon of the olive oil. Add a little salt and pepper. Bake for 45 minutes or until you can pierce with a fork. This will vary on size so start checking on them around 30 minutes.

While they are baking, get going on the filling. Saute the pepper in a skillet over medium heat until it starts to soften. Add the black-eyed peas and the farro and mix. Add the thyme, sherry vinegar, smoked paprika and pepper. Let them all cook in the skillet for several minutes. The smell will be amazing because of the smoked paprika!

When the squash are done, fill each half with some of the filling. Drizzle a bit of the remaining olive oil on. Add the goat cheese or parmesan cheese if you are using it. Add some more cracked black pepper.

Pop them back in the over for 10 – 15 minutes.

Remove and add fresh parsley.