So, I bought a pumpkin. It sat on the counter as a reminder to prepare it somehow. D kept insisting she wanted to eat it. For the last year she has been considered a picky eater. Now she points to everything saying she would like to eat it. Some actually go down and some are rejected by her.
Part me is forever the optimist who gets excited and moves mountains for my daughter if she says she will try it and of course rejection is very crushing when it happens. Such is life I guess.
Yesterday was pumpkin’s day. Google was the savior and this recipe at epicurious.com looked delicious. Of course, I didn’t have most of the ingredients listed on it. Maybe one day i will try that out. But here’s what I actually did.
- half of red, yellow, orange pepper (adjust amount depending on size of pumpkin)
- some mushrooms
- Red & yellow onions (already had some unused onions)
- garlic clove (2)
- tomato (from can, fire roasted) or fresh tomatoes roasted in oven
- Halapeno Pepper Jack cheese
- Corriander leaves
- Angel hair spaghetti
Preparation of pumpkin and peppers
- Cut the top of the pumpkin, remove the seeds, oil up the pumpkin (inside up and out), the peppers, onions & garlic. Put it on foil/baking sheet and baked it in preheated oven at 425F. I turned the peppers after 20 minutes.
- I was going to make my own sauce, but I got pulled away by my daughter to entertain her. So, used whatever spaghetti/pasta sauce (tomato, basil, oregano) from safeway and added some yummy Arrabiata sauce from Trader Joe’s with the fire roasted canned dice tomatoes. How much of each, was really subjective. For this sized pumpkin I think I had 2.5 cups full of sauce.
- I boiled broccoli & carrots, sautéed the mushrooms & grated the cheese.
- In the same water later I cooked the spaghetti
- Once the veggies in the oven were done (45 minutes), got them out, chopped them into small pieces.
- Mixed the roasted peppers, onions, garlic, broccoli, mushrooms, carrots in the sauce (1 cup of sauce).
- Stuff the pumpkin with the veggie sauce, add the cheese to the top, the remainder of the sauce and any additional veggies poured over and around the outside of the pumpkin, sprinkled parmesan cheese and back in the oven (380F) for 40 minutes.
And voila….pour sauce over the spaghetti and serve the pumpkin on the side!
D absolutely loved it (we didn’t give her the jalapeno pepperjack cheese (that’s why I didn’t mix it up with the sauce as I would have otherwise)! And we did too!
Next time, I would bake the pumpkin with the sauce as the epicurious site suggested. I think the sauce would be better absorbed. It was great this way too – and I could bake all the veggies in one go. But probably give it a different kick.