Wild-Rice Stuffed Pumpkin
Vegan, gluten-free and great tasting, this seasonal recipe is perfect to add to your Thanksgiving menu this year.
Loaded with fiber, pumpkin will leave you full without any uncomfortable bloat, and it is a great source of carotenoid antioxidants which act as an anti-inflammatory. It also has high vitamin A and C contents that help the immune system and encourage collagen production for the skin. That means it will help you maintain a beautiful bright firm complexion! And that deep orange color we all love about pumpkins actually helps prevent premature aging due to the carotids.
What other Thanksgiving dishes are you planning to make? Share in the comments below xx
2. Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.
3. Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. black beans and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in cashews, and season with salt and pepper, if desired.
4. Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.
5. Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.