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1
Prepare the squash: Peel off the skin with a vegetable peeler.
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2
Trim the top and bottom.
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3
Cut the neck from the bulb of the squash.
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4
Halve each piece lengthwise and scrape out the seeds.
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5
Cut the squash into 1/2-inch cubes and set aside (You will need about 2 cups.
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6
Save any remaining squash for another use.)
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7
Place 2 tablespoons of the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat.
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8
When it shimmers, add the sugar and stir until incorporated.
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9
Cook, stirring occasionally, until the sugar dissolves and the mixture turns dark brown, about 5 minutes.
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10
Add the squash, 1 1/2 cups of the scallions, the garlic, and the measured salt; season with pepper; and stir to coat the squash.
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11
Cook until the squash has softened, about 4 minutes.
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12
Add the tomato, thyme, oregano, and tomato paste and stir to coat the squash.
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13
Add the coconut milk and stir to incorporate.
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14
Reduce the heat to medium low, cover with a tightfitting lid, and simmer until slightly thickened, about 10 minutes.
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15
Add the rice and black-eyed peas, stir to incorporate, cover, and cook, stirring occasionally, until the rice is done and the vegetables are tender, about 20 to 30 minutes.
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16
Meanwhile, heat a grill to medium low (about 325 degrees F).
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17
Rub the outside of the peppers with remaining 1 tablespoon of vegetable oil and season both inside and out with salt and pepper.
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18
Remove the rice mixture from the heat and let it stand covered for about 5 minutes.
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19
Stir in the remaining scallions and the cilantro, lime juice, and lime zest.
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20
Divide the mixture evenly among the peppers (about 1/2 cup pelau per pepper half).
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21
Grill, covered, until the peppers are soft and just starting to char, about 30 minutes.
