I just had a desperate plea from a reader: "PLEASE do a new post minus a naked beast...please?"
For those of you traumatized by one too many naked beasts over Thanksgiving, here's a soothing vegatarian dish to give your palette a rest - until the Christmas flesh fest begins...
Stuffed Pumpkins for Two:
Two baby pumpkins - wash, cut off the tops, remove the seeds and roast in a 350F oven until tender, 1 hour (possibly more). You can eat the skin and all. If you can't find baby pumpkins, buy a good size butternut squash, split in half (the long way) and roast with a bit of olive oil.
Fill your hot pumpkin (or squash) with cooked wild rice, brown rice, quinoa, or bulgur.
Sprinkle with cubes of feta cheese.
Top with lots of fresh dill, black pepper, and maybe a drizzle of honey.
This reheats nicely, so if you are cooking for one, make two - and take one to the office the next day for lunch.
Enjoy!
Oh la! That sounds incredible - I'll have to squeeze in a little cooking time this weekend.
ReplyDeleteOh, that is scrumptious sounding! (I will admit that, being a rather squeamish vegetarian, I open your blog with my eyes squinted shut, just in case...)
ReplyDeleteOh yes yes yes!
ReplyDeleteWonderbar and fully clothed in Feta and dill!
What could be better?
I shall make this posthaste or something like that...
merci & buckets of joy blabla
carolg
Perhaps you didn't realize yr blog adorns many a sidebar listing and that wretched naked Turkey was accosting me daily...ahem
ReplyDeleteIt has darn near turned me completely Vegan,
but now I can sleep again at night...
Ahhhh, this dish is so lovely and delicious looking, E! As one of your vegetarian friends, thank you! :)
ReplyDeleteIt looks delicious and easy to prepare, appreciate it being a vegan.
ReplyDeleteI have tried different versions of this dish and always a big hit even among my meat eater friends.
Merci beaucoup
joanny
We have a vegetarian niece. When she comes to visit, my husband shouts "Kill the fatted pumpkin!" which we stuff, Middle Eastern style, with a mix of chana dal and burgul, seasoned liberally with caramelized onions and garlic. It is a wonderfully dramatic presentation. ;-)
ReplyDeletepalate or palette?
ReplyDelete