Acorn Squash with Baby Peas

by Sue Taggart

So simple, so healthy, so delicious!

Serves 2:

1 acorn squash

8 oz frozen peas

2 tbsp butter

salt and pepper to taste

Preheat oven to 400 degrees F.

Cut the squash in half and scrape out the seeds. Fill shallow baking dish with ¾” water and place acorn squash cut side down. Bake for 30-35 minutes until squash is soft to the touch. Cook peas as per directions on packet (I usually put them in a dish of water and microwave high for 4-5 minutes.

Place each squash half in a serving dish and place a 1/2Tbs of butter in the bottom of each half. Fill with the cooked peas, salt and pepper to taste and the remaining butter on top.

Yummy on its own, or with a roast chicken breast it makes a really simple meal.

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