Spicy Pumpkin Lunch Box
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 (1814.36 g) pumpkin
- 473.18 ml cooked rice
- 2-3 spicy vegetarian sausages or 2-3 spicy pork sausages, sliced into discs
- 1 yellow onion, chopped finely
- 2.46 ml ground roasted habanero pepper
- 29.58-44.37 ml flax seeds
- 5 garlic cloves, sliced thin
- 29.58 ml olive oil
- 2.46 ml salt
directions
- Preheat the oven to 400.
- Heat the olive oil with the onions, chili powder and garlic in a large cast iron skillet, when they get fragrant, add the sausage discs. Toss together. After a few minutes, add the rice and stir fry for a three minutes. Turn off the heat and mix in the flax seeds and salt. Put aside.
- Lobotomize the pumpkins: cut the tops off (if you cut in a zig-zag, it's easier to put it back on later), scoop out the seeds and stringy stuff inside. If you want to roast the seeds (totally advisable), rinse them off and set aside. Pack the stuffing inside the pumpkins, replace tops. Put the pumpkins on a baking sheet in the preheated oven, and cover with tinfoil or an additional baking sheet inverted. Pop in the oven, check after 20 minutes, check after an additional 10-20 minutes. Pumpkins are done when they are slightly soft, and slightly brown. Serve with the lids on, and let eaters open them.
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RECIPE SUBMITTED BY
I'm a former professional cook who's spent a lot of time in Asia. I make a lot of Chinese food.
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<br>To work off the food, I'm obsessed with riding my bike.