Stuffed jack-o’-lanterns are a healthy Halloween treat alternative originally conceived by Leanne Vogel. It is vegan, corn-, dairy-, gluten-, nut- sugar-, and yeast-free, and can optionally be grain-free, as well, and thus can be a great choice.
It has a prep time of only 5 minutes, a cook time of 10 minutes, and serves a party of 4.
To make these delicious October treats, you will need the following ingredients and supplies:
- Pumpkin carving tool
- 4 medium zucchinis cut into noodle shape or 8oz gluten-free brown rice spaghetti, cooked in accordance to packaging
- 4 bell peppers
- 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
- Prepare pasta and set aside once ready.
- While pasta is cooking, carve spooky faces into your bell peppers. Like with a jack-o-lantern, cut a circle out of the top section of the pepper and scoop out the seeds, making sure to scrape away the insides. Be careful while carving out your desired face for your jack-o-lantern. Set these finished peppers aside.
- Prepare your sauce pasta. Add all ingredients (everything below the "4 bell peppers" in the above subsection.) Process for 1 minute or until a smooth consistency.
- Transfer sauce to large bowl and add pasta. Stir to coat pasta with sauce. Divide your pasta evenly amongst your prepared peppers. For greatest effect, pull some strands of pasta through the mouth or eye holes of the faces to represent guts.