Peruvian Quinoa & Black Bean Stuffed Acorn Squash with Cilantro-Lime Crema

Name: Peruvian Quinoa & Black Bean Stuffed Acorn Squash with Cilantro-Lime Crema
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 whole acorn squash; 0.75 cup cooked quinoa; 0.5 cup black beans; 0.33 cup corn kernels; 0.25 cup red onion; 0.5 cup cherry tomatoes; 0.5 teaspoon ground cumin; 0.25 teaspoon smoked paprika; 2 cloves garlic; 1 whole lime; 2 tablespoons olive oil; 0.33 cup raw cashews; 0.25 cup fresh cilantro; 0.25 cup water; 2 tablespoons pumpkin seeds; 0.5 teaspoon sea salt; 0.125 teaspoon black pepper

Prep 15 min · Cook 35 min · Serves 2 · medium

Vegan

Roasted acorn squash halves filled with a vibrant mixture of protein-rich quinoa, seasoned black beans, corn, and roasted root vegetables, topped with a creamy cashew-cilantro sauce and toasted pumpkin seeds for a stunning plant-based centerpiece.

Ingredients

1 whole acorn squash
0.75 cup cooked quinoa
0.5 cup black beans
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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