INGREDIENTS
3
Acorn squash, medium
2
Carrots
2
stalks Celery
2 cloves
Garlic
1 can
Kidney beans
1/2 cup
Raisins
1
Vegetable bouillon cube
1 cup
Quinoa
2 tbsp
Brown sugar
1
Salt and pepper
2 tbsp
Olive oil
1 1/2 tbsp
Cumin, ground
6 tsp
Cheddar cheese
1 tablespoon Earth Balance (or other margarine), melted