Peruvian Quinoa & Black Bean Stuffed Acorn Squash with Cilantro-Lime Crema
Prep 15 min · Cook 35 min · Serves 2 · medium
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, halved lengthwise, seeds removed
- 0.75 cup cooked quinoa, prepared ahead or use instant
- 0.5 cup black beans, canned, drained and rinsed
- 0.33 cup corn kernels, fresh or frozen, thawed if frozen
- 0.25 cup red onion, finely diced
- 0.5 cup cherry tomatoes, halved
- 0.5 teaspoon ground cumin
- 0.25 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 whole lime, divided for juice and garnish
- 2 tablespoons olive oil, divided
- 0.33 cup raw cashews, soaked in hot water 10 minutes
- 0.25 cup fresh cilantro, packed
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