Stuffed Pumpkin

Stuffed Pumpkin graces our Thanksgiving table every year. It is so good that I highly recommend that you do what we do. Make two. One for your family feast and one for your own leftovers.

One of the many great things about Thanksgiving dinner is that it can easily be a healthy holiday feast. Pumpkin, squash, potatoes, rice, green beans, corn, cranberries and salad are just some of the healthy whole plant-based food items that your guests can enjoy.

Remember, your Thanksgiving dinner is about expressing your gratitude for the abundance that has been bestowed upon you and your family. It is a time to laugh, listen and talk

Stuffed Pumpkin is this week’s featured recipe in the Slender For Life™ Recipe Library.

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The Slender For Life™ Recipe Library has more than 30,000 free scrumptious recipes just waiting for you!

Stuffed Pumpkin

Stuffed Pumpkin is a center piece of Roger and Marilyn Moore’s Thanksgiving Dinner

Sauce

1 cup apricot nectar
½ teaspoon ground ginger
1/8 teaspoon ground coriander
Stir together and set aside.  Heat and pour over pumpkin and dressing when serving.

Stuffing

1 cup sliced mushrooms
2 cloves garlic, pressed
1 onion, chopped
1 ½ cups chopped celery
2 small apples, peeled & diced
1 cup apricot nectar
1 cup cooked white beans
2 tablespoons chopped fresh
parsley
1 tablespoon soy sauce
½ teaspoon Italian seasonings
½ teaspoon dried sage
1/8 teaspoon pepper
4 cups wild rice*

To prepare stuffing:  Sauté the mushrooms, onion, celery and apple in the apricot nectar for 10 minutes.  Add the beans and all of the seasonings and simmer for a few minutes to allow the flavors to blend.  Stir in the bread cubes.

You can add other vegetables that you like in the dressing; I have put in green peppers and zucchini.

*You can substitute 2 to 3 cups whole wheat bread cubes. Or you can substitute 2 cups of wild rice, and use half of the bread crumbs. Roger’s preference is to use wild rice rather than bread or brown rice.

Pumpkin

1 medium pumpkin

Cut off the top of the pumpkin and save for a cover.  Clean out seeds and string portion Place bread stuffing inside, cover with top of pumpkin.  Place in a large roasting pan with 1 inch of water covering the bottom of pan.  Bake at 350º for 1 ½ hours or until pumpkin can be pierced with a fork.

NOTE:

You may also use any of the following:  Two medium acorn squash cut in half, butternut squash, cut in half, or banana or Hubbard squash.

Your Hypnosis Health Info Hypnotic Suggestion for today:

Being thankful creates joy and happiness.

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The family who eats healthy together, stays healthy together.

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