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–+ servings

Stuffed Jack-o’-Lanterns

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Pasta-stuffed peppers cut into jack-o-lanterns. Made with raw zucchini or brown rice spaghetti and smothered in a simple raw red sauce.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchinis, cut into noodle shape or 8 oz. gluten-free brown rice spaghetti, cooked according to package instructions
  • 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 (Braggs All Purpose Seasoning)
  • 1½ teaspoons balsamic vinegar
  • 1 clove garlic
  • 1 pitted medjool date
  • ¼ teaspoon sea salt
  • Ground black pepper, to taste

Method
 

  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.
  3. Being very careful, begin to carve the jack-o'-lantern face. When complete, set aside.
  4. To prepare pasta sauce, add all ingredients to the bowl of your food processor. Process for 1 minute, or until smooth.
  5. Transfer to a large bowl, add pasta and stir to coat.
  6. Divide pasta amongst prepared peppers and pull strands of pasta through the mouths or eyes of the jack-o-lanterns.
  7. Serve.

Notes

Soaking the sunflower seeds before use softens their texture and enhances their creaminess, allowing them to blend seamlessly into the sauce. This not only contributes to a rich mouthfeel but also makes the sauce more nutrient-dense, elevating the overall dish.

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