Holiday pumpkin recipes
What is it about fall/winter? We all start craving pumpkin and anything pumpkin spice. I am no exception. Pumpkin is one of the winter squashes that I can enjoy because it is easier to digest, packed with vitamins and minerals, and versatile for cooking. I can never eat too much pumpkin. That's why I like using it in lots of holiday dishes.
Combining it with zucchini to make Zucchini Pumpkin Boats gives me my pumpkin fix without added sugar. This makes a great Thanksgiving or anytime side dish.
Here's what you need for two servings:
1 medium zucchini
1/4 cup pumpkin
1 T. sunbutter
sprinkle of pumpkin seeds
olive oil
1 T. lactose-free farmer's cheese (omit and use more pumpkin or sunbutter if dairy intolerant)
salt and pepper
sprinkle of pumpkin seeds
Here's what you do:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Prepare your zucchini. Slice the zucchini in half lengthwise. Use a spoon to scoop out some of the middle to make a canoe shape. Place the zucchini boats on your baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Bake in the oven for about 15 minutes or until slightly browned and tender.
In the meantime, prepare your filling. Mix 2 T. of pumpkin puree with farmer's cheese, sunbutter and spices. Substitute other seed or nut butter, depending on your preference. If not using dairy, substitute more seed or nut butter, and smidge more pumpkin puree.
Stuff each zucchini boat with 1/2 of the mixture. Sprinkle boats with pumpkin seeds. Return to the oven to heat through, about 10 minutes. Serve zucchini boats over steamed jasmine rice or cauliflower rice, sauteed with spinach.
Healthy pumpkin spice latte
Here's a great way to use up pumpkin puree and provide a healthy version of a popular coffee shop drink.
In a slow cooker, mix 4 cups strong coffee, 1 cup milk beverage of choice, sweetener of choice, 1 tsp pumpkin pie spice, 1 tsp. vanilla extract and 1/2 cup pumpkin pie puree. Cook for one hour. Serve to your guests and drink lots of pumpkin pie lattes all week long.
Combining it with zucchini to make Zucchini Pumpkin Boats gives me my pumpkin fix without added sugar. This makes a great Thanksgiving or anytime side dish.
Here's what you need for two servings:
1 medium zucchini
1/4 cup pumpkin
1 T. sunbutter
sprinkle of pumpkin seeds
olive oil
1 T. lactose-free farmer's cheese (omit and use more pumpkin or sunbutter if dairy intolerant)
salt and pepper
sprinkle of pumpkin seeds
Here's what you do:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Prepare your zucchini. Slice the zucchini in half lengthwise. Use a spoon to scoop out some of the middle to make a canoe shape. Place the zucchini boats on your baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Bake in the oven for about 15 minutes or until slightly browned and tender.
In the meantime, prepare your filling. Mix 2 T. of pumpkin puree with farmer's cheese, sunbutter and spices. Substitute other seed or nut butter, depending on your preference. If not using dairy, substitute more seed or nut butter, and smidge more pumpkin puree.
Stuff each zucchini boat with 1/2 of the mixture. Sprinkle boats with pumpkin seeds. Return to the oven to heat through, about 10 minutes. Serve zucchini boats over steamed jasmine rice or cauliflower rice, sauteed with spinach.
Healthy pumpkin spice latte
Here's a great way to use up pumpkin puree and provide a healthy version of a popular coffee shop drink.
In a slow cooker, mix 4 cups strong coffee, 1 cup milk beverage of choice, sweetener of choice, 1 tsp pumpkin pie spice, 1 tsp. vanilla extract and 1/2 cup pumpkin pie puree. Cook for one hour. Serve to your guests and drink lots of pumpkin pie lattes all week long.
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