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

Name: Peruvian Quinoa & Black Bean Stuffed Acorn Squash with Cilantro-Lime Drizzle
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Ingredients: 1 medium acorn squash; 0.75 cups cooked quinoa; 0.5 cup black beans; 0.5 cup diced sweet potato; 0.25 cup diced red onion; 3 tbsp raw pumpkin seeds; 0.25 cup fresh cilantro; 1 whole lime; 0.25 cup raw cashews; 2 cloves garlic; 0.5 tsp cumin; 0.25 tsp smoked paprika; 2 tbsp olive oil; to taste sea salt; to taste black pepper

Prep 15 min · Cook 35 min · Serves 1 · medium

Vegan

Roasted acorn squash halves filled with a vibrant mixture of protein-rich quinoa, seasoned black beans, toasted pumpkin seeds, and roasted root vegetables, finished with a bright cilantro-lime cashew crema. A stunning centerpiece dinner that's both satisfying and visually impressive.

Ingredients

1 medium acorn squash
0.75 cups 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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