Recipes

Ingredients: for the pumpkin: 1 3-4 lb saccharide pumpkin (aka pie pumpkin) olive oil for the sauce: 2-3 tablespoons minced fresh mint iii cloves garlic, minced 1 loving cup plain Lifeway whole milk kefir salt for the meat sauce: 1 onion, diced 1 teaspoon solid soil coriander 1/2 teaspoon turmeric 1/2 tablespoon blood-red pepper flakes 1 1/3 lb lean solid soil beef 8 oz canned tomato sauce (not puree, non paste) 2 tablespoons  ginger-garlic paste  (or brand your ain amongst fresh ginger in addition to garlic) 8 oz water salt freshly solid soil dark pepper Direction: Preheat oven to 350. Line a baking sail amongst parchment. Set aside. Cut the pumpkin inwards one-half vertically. Remove seeds in addition to unloosen pulp (save the seeds for roasting!).  Lightly petroleum the pumpkin within in addition to out in addition to house it cut-side downwards on the sheet. Bake for

Ingredients: for the pumpkin: 1 3-4 lb saccharide pumpkin (aka pie pumpkin) olive oil for the sauce: 2-3 tablespoons minced fresh mint iii cloves garlic, minced 1 loving cup plain Lifeway whole milk kefir salt for the meat sauce: 1 onion, diced 1 teaspoon solid soil coriander 1/2 teaspoon turmeric 1/2 tablespoon blood-red pepper flakes 1 1/3 lb lean solid soil beef 8 oz canned tomato sauce (not puree, non paste) 2 tablespoons  ginger-garlic paste  (or brand your ain amongst fresh ginger in addition to garlic) 8 oz water salt freshly solid soil dark pepper Direction: Preheat oven to 350. Line a baking sail amongst parchment. Set aside. Cut the pumpkin inwards one-half vertically. Remove seeds in addition to unloosen pulp (save the seeds for roasting!).  Lightly petroleum the pumpkin within in addition to out in addition to house it cut-side downwards on the sheet. Bake for

Ingredients: for the pumpkin: 1 3-4 lb saccharide pumpkin (aka pie pumpkin) olive oil for the sauce: 2-3 tablespoons minced fresh mint iii cloves garlic, minced 1 loving cup plain Lifeway whole milk kefir salt for the meat sauce: 1 onion, diced 1 teaspoon solid soil coriander 1/2 teaspoon turmeric 1/2 tablespoon blood-red pepper flakes 1 1/3 lb lean solid soil beef 8 oz canned tomato sauce (not puree, non paste) 2 tablespoons  ginger-garlic paste  (or brand your ain amongst fresh ginger in addition to garlic) 8 oz water salt freshly solid soil dark pepper Direction: Preheat oven to 350. Line a baking sail amongst parchment. Set aside. Cut the pumpkin inwards one-half vertically. Remove seeds in addition to unloosen pulp (save the seeds for roasting!).  Lightly petroleum the pumpkin within in addition to out in addition to house it cut-side downwards on the sheet. Bake for

Ingredients: seeds from ii pocket-size saccharide pumpkins ane teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon dry reason ginger 1/2 teaspoon cardamom 1/4 teaspoon nutmeg ii tablespoons canola oil Directions: Preheat oven to 225. Line a baking canvas alongside parchment paper. In a pocket-size bowl, stir all ingredients together to coat the seeds inwards spices too oil.  Arrange on the baking canvas inwards a unmarried layer. Bake for fifteen minutes, stir, bake for fifteen minutes, stir, bake for fifteen minutes. Turn the oven upwards to 350 for ten minutes or until the seeds are really crispy. Cool completely too shop inwards an airtight container for upwards to three weeks. My thoughts: After I roasted the volunteer pumpkins from my yard to brand the Afghan inspired pumpkin dish too the Italian sausage pumpkin pasta , I was left alongside a ton of seeds. My hubby really nicely cleaned all the guts off them

Ingredients: seeds from ii pocket-size saccharide pumpkins ane teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon dry reason ginger 1/2 teaspoon cardamom 1/4 teaspoon nutmeg ii tablespoons canola oil Directions: Preheat oven to 225. Line a baking canvas alongside parchment paper. In a pocket-size bowl, stir all ingredients together to coat the seeds inwards spices too oil.  Arrange on the baking canvas inwards a unmarried layer. Bake for fifteen minutes, stir, bake for fifteen minutes, stir, bake for fifteen minutes. Turn the oven upwards to 350 for ten minutes or until the seeds are really crispy. Cool completely too shop inwards an airtight container for upwards to three weeks. My thoughts: After I roasted the volunteer pumpkins from my yard to brand the Afghan inspired pumpkin dish too the Italian sausage pumpkin pasta , I was left alongside a ton of seeds. My hubby really nicely cleaned all the guts off them

Ingredients: seeds from ii pocket-size saccharide pumpkins ane teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon dry reason ginger 1/2 teaspoon cardamom 1/4 teaspoon nutmeg ii tablespoons canola oil Directions: Preheat oven to 225. Line a baking canvas alongside parchment paper. In a pocket-size bowl, stir all ingredients together to coat the seeds inwards spices too oil.  Arrange on the baking canvas inwards a unmarried layer. Bake for fifteen minutes, stir, bake for fifteen minutes, stir, bake for fifteen minutes. Turn the oven upwards to 350 for ten minutes or until the seeds are really crispy. Cool completely too shop inwards an airtight container for upwards to three weeks. My thoughts: After I roasted the volunteer pumpkins from my yard to brand the Afghan inspired pumpkin dish too the Italian sausage pumpkin pasta , I was left alongside a ton of seeds. My hubby really nicely cleaned all the guts off them