Stuffed Jack-o'-Lanterns
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Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free (option), Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Pasta-stuffed peppers cut into jack-o-lanterns. Made with raw zucchini or brown rice spaghetti and smothered in a 5 minute simple raw red sauce.
Ingredients
Noodles:
  • 4 medium zucchinis, cut into noodle shape
  • or 8 oz. gluten-free brown rice spaghetti, cooked according to package instructions
Jack-o-Lanterns:
Raw red sauce:
  • 1 large hot house tomato
  • ½ cup (85 grams) sun dried tomatoes, soaked in hot water for 10 minutes
  • ½ red pepper
  • ¼ red onion
  • ¼ cup fresh basil leaves
  • 2 tablespoons sunflower seeds, soaked for a couple of hours
  • 2 teaspoons extra-virgin olive oil
  • 1½ teaspoons gluten-free soy sauce - I used Braggs All Purpose Seasoning
  • 1½ teaspoons balsamic vinegar
  • 1 clove garlic
  • 1 pitted medjool date
  • ¼ teaspoon sea salt
  • Ground black pepper, to taste
Instructions
  1. Begin preparing pasta. Once cooked, set aside.
  2. Meanwhile, carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o'-lantern face. When complete, set aside.
  3. To prepare pasta sauce - add all ingredients to the bowl of your food processor. Process for 1 minute, or until smooth.
  4. Transfer to a large bowl, add pasta and stir to coat.
  5. Divide pasta amongst prepared peppers and pull strands of pasta through the mouths or eyes of the jack-o-lanterns.
  6. Serve.
View nutrition info
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/10/stuffed-jack-o-lanterns/