Preheat the oven to 350 degrees F
Gently clean off the mushroom caps; remove the stems and, using a teaspoon carefully scrape out the dark gills. Coat the caps with oil and place in the baking dish. Season with a little salt and pepper.
Pre-bake the mushrooms for 15 minutes.
If using delicate squash instead of mushrooms, cut your squash in half lengthwise and remove the seeds.
Coat the squash with oil and season with salt and pepper and place it face down into a baking dish.
Pre-bake the squash for 15 minutes or until fork tender.
While the mushrooms or the squash is baking, prepare the stuffing mix.
In a skillet, heat 2 teaspoons oil and toss in the onions and garlic. Stir for a minute.
Add in the spinach. Stir to combine.
Gently heat through until the spinach is wilted. Transfer to a mixing bowl
Add the black-eyed peas and the feta to the spinach and mix well
Stuff each mushroom cap or each half of the squash with the spinach/bean/cheese mixture.
Return the mushrooms or squash to the oven
Bake in the oven for 15 minutes