Friday, November 21, 2014

Zucchini pumpkin boats

Zucchini pumpkin boats
 What is it about fall/winter? We all start craving pumpkin and anything pumpkin spice. I am no exception. Fortunately for me, pumpkin is one of the winter squashes that I can still enjoy because it is easier to digest and has a lower fermentation potential.

Ingredients for zucchini pumpkin boats

 I can't eat too much pumpkin---so sad. Combining it with zucchini to make Zucchini Pumpkin Boats gives me my pumpkin fix without going overboard. 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
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.
"Get plenty of rest so you'll be ready to go bananas in the snow...." the world according to Misha, the husky

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