Black eyed peas are spiced with Italian seasoning, garlic powder and garlic before they’re tossed with fluffy, heart healthy grain quinoa. Squash are roasted twice and serve as an innovative serving dish for the quinoa black eyed pea medley. This recipe comes to us from Lindsay of Running with Tongs.
- 4 small carnival or acorn squash
- 4 teaspoons and 1 tablespoon olive oil, divided
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 cup quinoa, rinsed
- 1 onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 15 ounce can black eyed peas, rinsed and drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons all purpose flour
- 1/2 cup low sodium vegetable broth
Preheat an oven to 350 degrees.
Cut the tops off of each squash about 1 inch deep. Reserve the tops. Scoop out the seeds and discard. Drizzle each with 1 teaspoon olive oil. Sprinkle 1 teaspoon of the salt and 1/2 teaspoon of the pepper between the 4 squash. Place on a baking sheet, transfer to the oven and bake for about 35 minutes.
While the squash are roasting, bring 1 1/2 cups water and the quinoa to a boil in a small saucepan over medium-high heat. As soon as the water boils, reduce to a simmer, cover and cook for about 12-15 minutes, or until the water is absorbed. Remove the quinoa from the heat, let cool and fluff with a fork.
Place the remaining tablespoon olive oil in a large skillet over medium heat. Add the onions and bell pepper and cook for about 3-5 minutes, or the veggies begin to become soft and fragrant. Add the garlic and black eyed peas to the skillet and stir to combine. Season with the Italian seasoning, garlic powder and the remaining salt and pepper.
Whisk the flour and the vegetable broth together in a small bowl and add it to the skillet. Cook for about 3-5 minutes, or until the sauce has thickened.
Transfer the quinoa and black eyed pea mixture to a medium mixing bowl. Mix well, taking care to ensure the ingredients are evenly distributed.
Divide the black eyed pea mixture between the 4 partially cooked squash. Place the squash tops back on the stuffed squash. Place the stuffed squash back into the oven and bake for 30-40 minutes more, or until the squash is soft when pierced with a knife.
Serve 1 stuffed squash per person and enjoy!