Pasta-stuffed Jack-o-Lanterns

October 21, 2012 by Leanne Vogel August 15, 2014

Pasta-stuffed peppers cut into jack-o-lanterns. Made with raw zucchini or brown rice spaghetti and smothered in a 5 minute simple raw red sauce.

Ingredients

Noodles

• 4 medium zucchinis, cut into noodle shape
• or 8 oz. gluten-free brown rice spaghetti, cooked according to package instructions

Jack-o-Lanterns

• 4 bell peppers
• pumpkin carver

Raw Red Sauce

• 1 large hot house tomato
• ½ cup (85 grams) sun dried tomatoes, soaked in hot water for 10 minutes
• ½ red pepper
• ¼ red onion
• ¼ cup fresh basil leaves
• 2 tablespoons sunflower seeds, soaked for a couple of hours
• 2 teaspoons extra-virgin olive oil
• 1 1/2 teaspoons gluten-free soy sauce – I used Braggs All Purpose Seasoning
• 1 1/2 teaspoons balsamic vinegar
• 1 clove garlic
• 1 pitted medjool date
• ¼ teaspoon sea salt
• Ground black pepper, to taste

Instructions

1. Begin preparing pasta. Once cooked, set aside.
2. Meanwhile, carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o-lantern face. When complete, set aside.
3. To prepare pasta sauce – add all ingredients to the bowl of your food processor. Process for 1 minute, or until smooth.
4. Transfer to a large bowl, add pasta and stir to coat.
5. Divide pasta amongst prepared peppers and pull strands of pasta through the mouths or eyes of the jack-o-lanterns.
6. Serve.

Nutrition Information Per Serving