Roasted sugar pumpkins stuffed with fall flavored kamut paired with spirulina sweet potato mash.
Author: Amanda Nicole Smith
1/2cupcelery; 2 stalks
1/8cupgrape seed oil
1/2tspginger; freshly grated
1/4tspturmeric; freshly grated
dash of cinnamon
1white sweet potato; medium
pinchof 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.