Saturday, November 22, 2014

Stuffed Pumpkin--it's what's for (Thanksgiving) Dinner

Everyone wants stuffed pumpkin--even my dog, Sasha!
I'm a pescatarian (I eat mostly vegetarian food, with a little fish) and my husband is an omnivore, but we eat a lot of vegan meals. We plan to eat a pretty traditional Thanksgiving feast, with Turkey and trimmings, but if you are looking for a great vegan main dish for Turkey Day, this would fill the bill. It's super simple to make.

350 degree oven (or you can prepare the whole thing in the microwave if you like!)

You need:
1 sugar (small) pumpkin
1 large onion, chopped
2 tablespoons olive oil or other oil
1 cup Kamut or other grain, such as brown rice or quinoa, cooked according to package directions (Kamut is an Egyptian grain, Bob's Redmill is a popular brand)
1 cup lentils, cooked according to package directions
Tandoori spice mix to taste, about 1 Tbsp. (or you can use curry, or a teaspoon of cumin and salt/pepper to taste)
1/2 cup stewed or dried cranberries to garnish ( stewed the cranberries in 1 cup water and 1/2 cup brown sugar in a saucepan for 5 minutes, then removed them with a slotted spoon, leaving behind some yummy syrup)

Prepare pumpkin: Cut in half, remove stem and roast, open side down, until done (I cooked it for 10 minutes in the microwave)

Saute onions (I also do this in the microwave, in a covered dish. Mix cooked Kamut/grain, onions, lentils and spice and taste; correct seasonings. Fill pumpkin halves and top with cranberries; Bake in oven at 350 for about 15 minutes or until heated through, or microwave about 3 minutes or until hot.

Serves two people and no dogs! (Okay, we did let him have the skin after we ate. A little pumpkin is good for dogs!)

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