This stuffed pumpkin is grain-free, dairy-free, anti-candida-diet friendly and absolutely to die for. Plus it's so easy to make!
This recipe fed my husband, two young children, and myself with the afore-mentioned small amount of coveted left-overs. If you are making this for more than 2 adults you might want to double the recipe!
Another Note: To roast your pumpkin seeds (don’t you dare chuck those gems in the garbage can!!!) rinse them well to remove the pumpkin goo, pat dry with a kitchen towel, and spread on a cookie sheet. Spray lightly with olive oil and season with salt, cumin, and granulated garlic. Roast in a 375 degree oven until they start to pop – you’ll hear them. Remove from oven and leave on the hot tray until cool. Yum!