Homemade Made Easy

Blackeye Peas & Tomatoes over Spaghetti Squash

Blackeye Peas & Tomatoes over Spaghetti Squash

Print Recipe
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 2 mediam spaghetti squash
  • 2 -3 teaspoons olive oil
  • 2 tablespoons salted butter
  • 1/2 teaspoon white pepper
  • 1 14.5 oz can Margaret Holmes Tomatoes with Vidalia Onions; drained
  • 1 15 oz can Margaret Holmes Blackeye peas; drained
  • Parmesan cheese for grating

Instructions

  • Heat oven to 350 degrees F.
  • Cut squash in half and rub with olive oil. Place all four halves (skin side up) on a parchment lined baking sheet.
  • Bake for 50 minutes then remove from oven and allow to sit for an additional 10 minutes.
  • Using a spoon, remove seeds (discard) and then using a large serving fork, scrape out inside of squash into a large mixing bowl. The threads will look like spaghetti strands. Add butter and pepper and mix to separated strands.
  • Heat the tomatoes and black eye peas in 2 different bowls.
  • Divide spaghetti squash between 4 heated plates and top with first the tomatoes and then the black eye peas. Grate Parmesan cheese over the top before serving.