Cutting the squashes crosswise instead of from top to bottom is easier, and they take up less space in the baking dish. Trim the ends so the halves sit flat and don't wobble.

Emily Nabors Hall
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Credit: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

15 mins
50 mins
Serves 4 (serving size: 1 filled squash half)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line an 8-inch square baking dish with foil. Place squash halves, cut sides up, in prepared dish; brush with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake at 400°F for 25 minutes.

  • Place bread in a food processor; pulse until coarse crumbs form. Heat 1 1/2 teaspoons oil in a small skillet over medium. Add breadcrumbs; cook 3 minutes or until toasted, stirring occasionally. Remove pan from heat.

  • Combine peas and next 6 ingredients (through goat cheese). Divide mixture among squash halves; top with remaining 1 1/2 teaspoons oil, 1/4 teaspoon salt, breadcrumbs, and parsley.

Nutrition Facts

339 calories; fat 10.2g; saturated fat 2.7g; mono fat 5.5g; poly fat 1.2g; protein 12g; carbohydrates 56g; fiber 9g; cholesterol 6mg; iron 5mg; sodium 427mg; calcium 177mg; sugars 11g.