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

Ingredients

• 1 whole acorn squash, halved lengthwise, seeds removed
• 3/4 cup cooked quinoa, prepared ahead or use instant
• 1/2 cup black beans, canned, drained and rinsed
• 1/3 cup corn kernels, fresh or frozen, thawed if frozen
• 1/4 cup red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 whole lime, divided for juice and garnish
• 2 tablespoons olive oil, divided
• 1/3 cup raw cashews, soaked in hot water 10 minutes
• 1/4 cup fresh cilantro, packed
• 1/4 cup water, for crema
• 2 tablespoons pumpkin seeds, for topping
• 1/2 teaspoon sea salt, divided
• 1/8 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F. Place acorn squash halves cut-side up on a baking sheet, brush with 1 tablespoon olive oil, season with 1/4 teaspoon salt and pepper. Roast for 45-50 minutes until tender when pierced with a fork.

2. 2

   While squash roasts, prepare the filling: In a bowl, combine cooked quinoa, black beans, corn, red onion, cherry tomatoes, minced garlic, cumin, smoked paprika, 1 tablespoon olive oil, and juice of half the lime. Mix gently and season with remaining salt and pepper.