A scary halloween dinner perfect for halloween dinner parties! Carved roasted sugar pumpkins stuffed with fall flavored kamut maggots paired with spirulina sweet potato vomit muahaha!! Here is a little less scary description 😉 Roasted sugar pumpkins stuffed with fall flavored kamut paired with spirulina sweet potato mash.
Despite it’s scary appearance this vegan halloween dinner is extremely delicious and healthy. The flavorings in the kamut mixed with the sugar pumpkin and sweet potato is too good if you ask me, it’s pretty much fall in a scary pumpkin bowl. I had so much fun with this dish!!
The pumpkins, and sweet potatoes are roasted together at the same temperature, at the same time, to make things easy.
The carving of the pumpkin requires the most time, but if you decide not to carve the pumpkin, you’ll save about 30 minutes prep time.
I cut the tops off, took out all the seeds and pulp, and then traced and carved them with a small flexible knife. I put the pumpkins top down in a 1/2 inch of water, along with the sweet potato cut into roughly 5 big pieces. They both baked for about 30 minutes at 400 degrees F. with the convection fan on.
The kamut “maggots” are flavored with chili powder, ginger, celery, turmeric, soy sauce, scallions, paprika and a dash of cinnamon. I used a rice cooker to cook the kamut and then added all the other ingredients fresh to maintain nutrients and maximum flavor, plus I like the texture of the raw celery. If you decide to put the rest of the ingredients in while the kamut is still cooking, I recommend waiting till the last 10-15 minutes so you don’t end up with mushy celery.
The broccoli was an extra addition, not necessary but I threw it in the rice cooker about 15 minutes before the kamut was done cooking.
There are endless flavor combinations, plus you could even add a creamy dreamy sauce, unfortunately I didn’t have enough to make a sauce as well. I encourage you to experiment with your favorite fall flavors!
The sweet potato vomit is just roasted sweet potatoes mixed with non-dairy milk and spirulina. I didn’t blend it all the way so it would look gross and chunky. Spirulina is an algae, it’s extremely alkalizing and high in nutrients, if you don’t know about it, read about it, because it’s worth knowing about.
I cut the sweet potatoes into large pieces so they would cook at the same rate as the pumpkin. I also sprinkled in a little salt and pepper.
I had so much fun with this dish! I hope you all enjoy your Halloween festivities!
- 2 sugar pumpkins
- 1 cup kamut
- 1/2 cup celery; 2 stalks
- 1/4 cup scallions
- 1/8 cup grape seed oil
- 1 tbsp soy sauce
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp sage; dried
- 1/2 tsp ginger; freshly grated
- 1/4 tsp turmeric; freshly grated
- 1/4 tsp thyme
- dash of cinnamon
- 1 white sweet potato; medium
- 1/4 cup non-dairy milk
- 1 tbsp spirulina powder
- pinch of sea salt
- Preheat the oven to 400 degrees F.
- Cut the tops off the sugar pumpkin and carve the faces. Trace the design before you commit.
- Cut the sweet potato into 5 large pieces.
- Fill a 9x13in glass dish with a 1/2 in. water, put the pumpkins top down in the dish along with the sweet potatoes, and bake for 30-45 minutes.
- Put the kamut in rice cooker, fill with twice as much water, and cook for about 30-40 minutes. After most of the water has been absorbed you can add in the rest of the ingredients, or you can add them in after it's done cooking.
- Mash or blend the sweet potatoes with the spirulina, non-dairy milk and sprinkle on some salt and pepper.
- Fill the maggots into the pumpkin heads, push the maggots up along the sides, so they fill the pumpkin's eyes and mouth.
- Put the vomit by the pumpkin's mouth.
- Kamut can be replaced with brown rice to make this a gluten-free dish.