Roasted Acorn Squash Tri-Color Quinoa & Basil Pesto

Ingredients: Acorn Squash, Chayote, Tri-Color Quinoa, Bell Peppers, Baby Spinach, Grape Tomatoes, Walnuts, Pumpkin Seeds, Rice Bran Oil, Garlic, Kosher Salt, Black Pepper, Cumin

Sauce: Basil, Garlic, Cashews, Lemon Juice, Olive Oil, Rice Bran Oil, Kosher Salt, Coriander, Cumin, Chilli Peppers

Reheating Instructions: Reheat the skillet for 5 minutes on medium flame with some water to create steam, preferably with a lid. Add the dressing amount as needed and enjoy.

Total Weight: 430g

Calories: 500, Protein: 15g, Carbs: 59g, Fiber: 15g