Tag Archives: American

Stuffing Stuffed Pumpkin

Recipes, Sides, Thanksgiving, , , , , , , , , ,

For a fun way to serve stuffing, stuff it into a pumpkin! Feel free to use another stuffing recipe of your choice. Serve with gravy.

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Stuffing Stuffed Pumpkin

Course Side Dish
Cuisine American
Keyword Fall, holidays, pumpkin, Stuffing, Thanksgiving, vegan, vegetarian
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 1 medium kabocha squash 3-4 pounds
  • 1/2 teaspoon salt
  • 12 ounces seasoned stuffing mix
  • 1/4 cup vegan butter or use regular butter if you prefer
  • 1 medium yellow onion, finely diced about 1 cup
  • 2 stalks celery, finely diced about 1 cup
  • 2 tablespoons corn starch
  • 2 1/2 cups vegetable broth
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 350°F.

  2. Wash the outside of the pumpkin. Cut a round opening in the top of the pumpkin by using a sharp knife to make incisions that eventually connect to create an opening. If necessary, use a butter knife to gently pry the top loose. Scoop the seeds and stringy parts of the pumpkin out. Sprinkle salt on the inside.

  3. Place the pumpkin and the lid on a baking sheet and bake for 30 minutes. Remove from oven and let cool. Reserve the baking sheet.

  4. In a Dutch oven or stock pot, heat butter over medium heat. Add onion and celery and cook for 5 minutes or until tender-crisp, stirring occasionally.

  5. Add the stuffing mix to the pot and stir.

  6. In a medium bowl, mix the broth and cornstarch well. Slowly drizzle over the stuffing mixture and toss. Continue adding more broth slowly until the bread is just barely soaked through.

  7. With the pumpkin on the reserved baking sheet, fill it with stuffing, pressing down gently to fill the space. Place the pumpkin lid on the baking sheet. Grease a loaf pan with olive oil (or butter) and fill with any remaining stuffing. Cover loaf pan with foil.

  8. Bake the stuffed pumpkin, lid, and extra stuffing for 30 minutes. Remove foil and pumpkin lid, setting aside, then continue baking for 10 minutes or until top of stuffing is lightly crisp.

  9. Move pumpkin to serving plate and put lid on top. Serve extra stuffing on the side or surround the pumpkin with it on the serving plate. Place the pumpkin lid on top.

  10. Serve by cutting pumpkin into slices and serve with an extra scoop or two of stuffing. Serving suggestion: top with gravy once sliced.

Recipe Notes

  • Serve with gravy. 
  • Substitute another stuffing recipe if you’d like. 
  • You can fully cook the pumpkin and the stuffing separately if you prefer to have more control and make it a little easier to tell when the pumpkin is fully cooked. Spoon the stuffing into the pumpkin once cooked, gently pressing down to fill any gaps.

Fishy Nuggets

Entree, Recipes, Snacks, , , , , , , , , ,

Fishy Nuggets - Low carb, gluten-free, dairy-free, healthy, easy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

 

Ingredients

2 cans tuna*, drained (or canned salmon, or fresh fish, cooked)

1/4 cup unsweetened shredded coconut

2 eggs, lightly beaten

1 teaspoon Dijon mustard (optional)

1/4 teaspoon garlic powder

1-2 tablespoons virgin coconut oil

salt and pepper to taste

Optional: 1/4 – 1/2 cup sautéed onion

 

Directions

Preheat oven to 350 degrees F. In a medium bowl, combine tuna, egg, coconut, Dijon, and garlic powder. Heat a nonstick** skillet over medium-high heat, then add about 1/2 tablespoon coconut oil. Form tuna mixture into small nuggets, then add to pan. Once brown on one side, flip to the other side. Once nuggets are brown on both sides, place onto a baking sheet (lined with parchment paper) and bake for about 10 minutes, until the inside is fully cooked (contains raw eggs). Add salt and pepper to taste.

Fishy Nuggets - Low carb, gluten-free, dairy-free, healthy, easy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

*Tuna: When it comes to mercury content, it’s better to choose skipjack or tongol tuna over albacore. In terms of the environment, it’s best to choose troll or pole caught fish, or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council. “Chunk light” tuna may be skipjack tuna, which is good, but it can also be yellowfin tuna, which tends to be higher in mercury. For more information, visit the Monterey Bay Aquarium’s Seafood Watch website: http://www.seafoodwatch.org/cr/seafoodwatch.aspx

**Nonstick skillets: I do not recommend Teflon-coating, which is traditionally used in most nonstick pans. I recommend a well-seasoned cast iron skillet or a ceramic-coated pan.

Note: You could add other seasonings, or switch out the coconut for another type of filler (oats, almond flour, etc.).

Fishy Nuggets - Low carb, gluten-free, dairy-free, healthy, easy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

 









Cajun Meatloaf

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Cajun Meatloaf - healthy, less fat, natural ingredients. GuessWhosCooking.com This recipe goes great with Cauliflower Mash!

Ingredients

1 Tbsp Coconut Oil

1/2 Cup Bell Peppers, Finely Chopped

3/4 Cup Yellow Onion, Finely Chopped

1/2 Cup Celery, Finely Chopped

1 Tbsp Worcestershire Sauce

1 Tbsp Hot Sauce (Tabasco preferred)

2 tsp Garlic, Minced

1/2 Tbsp Salt

1 tsp Black Pepper

1 tsp Cayenne (Red) Pepper (less if you don’t want it to be spicy)

1/2 tsp Ground Cumin

1/2 tsp Ground Nutmeg

1/2 6-oz. Can Tomato Paste (5 Tbsp)

1/2 Cup Light Coconut Milk (or milk if you tolerate dairy)

1/2 Cup Almond Flour (most other flours would probably work too – wheat flour, cashew meal, etc.)

2 Organic Eggs, Lightly Beaten

2 lb. ground meat, organic preferred.

I’ve successfully tried the following combinations:

  • 1 lb ground beef (93% lean) + 1 lb ground pork
  • 1 1/2 lb ground beef (93% lean) + 1/2 lb ground pork
  • 1 lb ground pork + 1 lb ground turkey
  • 2 lb ground chicken – it is a little dry but still flavorful

Directions

1. Preheat oven to 350˚F. Preheat a frying pan on medium-high heat. Melt coconut oil in pan, then add bell peppers, onion, celery, Worcestershire sauce, hot sauce, and garlic.

2. Add salt, pepper, cayenne pepper, cumin, and nutmeg, and cook for about 5-6 minutes, or until vegetables are tender.

3. Add tomato paste and coconut milk, and cook for about 2 more minutes. Place mixture into a large bowl and let cool.

4. When vegetable/spice mixture has cooled, add almond flour, ground meat, and eggs. Mix well (go on, use your hands!).

5. Shape meat mixture into a large loaf on a cookie sheet. Bake for 25 minutes at 350˚F, then 25-35 minutes at 400˚F, until meat is done (165˚F internal temperature). Cajun Meatloaf 1Cajun Meatloaf 2