A little something for our American Friends.
With the American Thanksgiving just around the corner I thought it was apt time to share my Thanksgiving meal. This one pot meal has minimal prep, leaving you lots of time to socialize – my kind of meal 🙂 Plus as an added bonus, you won’t need an overdone dinner table, since these bowls take care of decorating for you as well.
Roll up your sleeves and get into the kitchen.
You may be looking at the recipe and be wondering “what the heck is cauliflower rice?”. Cauliflower rice is the easiest thing to make EVER. Take a head of cauliflower, place in food processor and process until it has a rice like texture. Now, if you are just going to have cauliflower rice as a side you can heat it up in a cast iron skillet with coconut oil. But for this recipe, no is cooking necessary.
To prepare the pumpkins, cut the top 1/3 off. You can use part of the tops for the stuffing and then serve your pumpkin bowls with their lids – if you want to get fancy 😉
Oh, one last thing, you can make the stuffing the day before to free up even more time.
- 4 oz mild Italian sausage, decased
- ½ c onion, chopped
- 1 c pumpkin, peeled, seeded, cut in ¾ inch pieces
- ½ c apple, chopped
- 1 c cauliflower rice
- ⅛ c fresh cranberries, halved
- ¼ c bone broth
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp oregano
- 4 small pumpkins, hallowed
- sea salt & pepper to taste
- Preheat oven to 350 degrees F.
- In large saucepan over medium-low heat cook sausage, onion and pumpkin until sausage is no longer pink.
- Add apples and continue to cook for 3 min.
- Add bone broth and cook for another 2 min.
- Add all other ingredients and cook for another 2 min.
- Fill pumpkins and place in a shallow baking dish. Sprinkle tops with all spice. Cover with tin foil and bake for 30-45 minutes. Remove foil and bake another 10 min.