Black-Eyed Pea-Stuffed Acorn Squash
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.
This Story Originally Appeared On cookinglight.com
Credit: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine
Recipe Summary test
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.