Yield: 6 Servings
Total Time: 1 Hour 15 Minutes
Prep Time: 20 Minutes
Cook Time: 55 Minutes
- 3 (13-ounce each) pumpkins
- 1 teaspoon olive oil
- 1/2 cup chopped red onion
- 1 tablespoon minced ginger
- 1 teaspoon black mustard seeds
- 1 medium jalapeño chile, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 cup millet
- 1/4 cup water
- 1/2 cup coconut milk
- 1/2 teaspoon sea salt
- 1/2 cup raw cashews
- 1/2 cup whole almonds, toasted
- 2 tablespoons shredded coconut
Preheat your oven to 400 degrees.
Slice the pumpkins in half vertically, and scoop out the seeds. Arrange the pumpkin halves, cut side down, on greased baking trays and bake in the preheated oven for about 10 minutes. Remove the baked pumpkin from the oven and let cool slightly.
Using a fork, loosen the pumpkin flesh but leave it in the shell to allow the sauce to penetrate the whole pumpkin.
Heat olive oil in a skillet and sauté chopped red onion, fresh ginger, and mustard seeds for about 5 minutes or until onion is golden brown. Stir in cumin, jalapeño, cinnamon, coriander, and turmeric until fragrant. Stir in millet, coconut milk, salt, and 1/4 cup of water. Bring the mixture to a gentle boil and then simmer for about 20 minutes or until millet is tender.
Remove the pan from heat and stir in nuts. Stuff the nut mixture into the pumpkins and sprinkle each with coconut. Return the stuffed pumpkins to the oven and bake at 375 degrees for 20 minutes. Remove from oven and serve warm.
Nutritional Information per Serving:
Calories: 228; Total Fat: 16.1 g; Net Carbs: 14.8 g; Dietary Fiber: 3.9 g; Sugars: 3 g; Protein: 5.9 g; Cholesterol: 0 mg; Sodium: 164 mg