Pasta-stuffed Jack-o-Lanterns

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.

Eating Style: Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4

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

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.

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Nutrition Information Per Serving

  • Calories: 163
  • Calories from Fat: 52
  • Total Fat: 5.8
  • Saturated Fat: 0.8 g
  • Sodium: 181 mg
  • Carbs: 26 g
  • Dietary Fiber: 6.8 g
  • Net Carbs: 19.2 g
  • Sugars: 14.4 g
  • Protein: 5 g