Rigatoni, Quinoa and "Cream Cheese" Stuffed Pumpkin

Due to circumstances beyond my control, our Halloween was canceled this year (BOO!) and of course, I had already gotten a bunch of pumpkins to carve...SO...get ready for a few new variations on the stuffed pumpkin recipe I posted last Thanksgiving. This version was pretty good, though I'm going to list the recipe as I think it should be as opposed to what I actually made last night. Don't get me wrong, it was freaking good, I just think with a few tweaks it could be even better! And what a centerpiece! It's  beautiful! A hell of a lot better than a dead carcass on your table! Turkey is so passe anyway...

Things you'll need:
A small to medium sized pumpkin. I used a 3-pounder. It fed Jeff and I and there was enough leftover for two more servings.
Stale bread or breadcrumbs
1/2-3/4 C rigatoni, cooked very al dente and cut in half into smaller pieces. You could also use shells or elbows or whatever smallish pasta you like best.
1/4 C quinoa
1/2 yellow or white onion, diced into small pieces
1 clove garlic, minced
4 TBSP vegan cream cheese (I used Follow Your Heart)
2-4 TBSP water
4-6 slices Smart Strips vegan bacon, crumbled and cooked extra crispy
1/2 C veggie broth
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
2 TBSP nutritional yeast (nootch)
Salt and pepper to taste

Preheat oven to 350º

Break up your stale  bread into large breadcrumb-sized chunks.

Prepare the rigatoni by boiling in salted water for 5-6 minutes, max. You don't want to cook it completely since it will cook further in the oven.

Prepare the quinoa by rinsing and then cooking in 1/2 C veggie broth for about 12-15 minutes, until fluffy.

While these things are cooking, carve your pumpkin by cutting out a lid just like you would if you were carving a Jack O'Lantern. Make sure the opening is big enough to get your hand down in there with a spoon and go ahead and scrape out all the seeds and stringy bits. If you want to save the seeds and roast them, have at it!


Grab a skillet and give it a quick spray with olive oil. Cook your onions, garlic and herbs for about 5-6 minutes. Remove from heat.

In the same skillet, fry up your "bacon", breaking it up as you go. You want it super crispy and about the size of bacon bits. Remove from heat.

In a large mixing bowl, combine breadcrumbs, "bacon", onion and garlic mixture, quinoa, and pasta.

In a small mixing bowl, combine your vegan "cream cheese" and water in small increments. Mix until creamy, not watery. Add to large mixing bowl, along with nootch, salt and pepper and combine.

Transfer mixture into your now hollow pumpkin.

Put the lid back on and place in the oven on a flat baking sheet and bake for an hour.

Once the timer goes off, take the lid off and turn up the heat to about 375º and continue cooking for another 10-15 minutes.

Using a large serving spoon, scoop out the guts, making sure you get all of the cooked inside of the pumpkin as well, and serve. YUM!