Peruvian Quinoa & Black Bean Stuffed Acorn Squash with Cilantro-Lime Drizzle
Prep 15 min · Cook 35 min · Serves 1 · medium
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, halved lengthwise, seeds removed
- 0.75 cups cooked quinoa, prepared ahead or use quick-cook
- 0.5 cup black beans, canned, drained and rinsed
- 0.5 cup diced sweet potato, 1/4-inch cubes
- 0.25 cup diced red onion, small dice
- 3 tbsp raw pumpkin seeds, toasted
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, juiced
- 0.25 cup raw cashews, soaked 30+ min, for crema
- 2 cloves garlic, minced, divided
- 0.5 tsp cumin, ground
- 0.25 tsp smoked paprika
- 2 tbsp olive oil, divided
- to taste sea salt
Instructions
- 1
Preheat oven to 425°F. Brush acorn squash halves with 1 tbsp olive oil, season with salt and pepper. Place cut-side down on a roasting pan with 1/4 inch water.
- 2
Roast squash for 25-30 minutes until fork-tender. Remove and flip cut-side up.
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