Stuffed Mini Jack O Lanterns
Carve out a spooky face in your mini pumpkin and roast it up while stuffing it full of gooey, mac and cheese! This delicious dinner is perfect for Halloween!
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Equipment
- Air Fryer Optional, can use oven instead
Ingredients
Vegan Mac and Cheese
- 2 tbs Butter
- 1 tbs All Purpose Flour or GF flour of choice
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tsp Sea Salt
- 2 Cups Vegan Cheddar Cheese Miyokos, Violife, Follow Your Heart, Dayia are all great brands (roughly 200g)
- 8 oz Macaroni Noodles
- ¼ Cup Green Onion Minced
Stuffed Pumpkin
- 4 Small Pumpkins Baby Boo, Casperita, Small Sugar Pumpkin, are all great varieties.
Instructions
Mac and Cheese Filling
- Boil water in a saucepan to cook noodles, and once the water is boiling add about 1 tbs of salt and your noodlesCook until el dente (slightly undercook the noodles)Set aside
- In a saucepan melt the butter on the stove on medium high heat, then whisk in the flour for 2 minutes
- Whisk in the soy milk, onion powder, garlic powder, and saltReduce heat to Medium, continuing stirring for 5 minutes
- Remove from heatAdd in cooked noodles and green onions, stir to combine.
Assembly
- Cut out the top of your mini pumpkins and scoop out the seeds and inner strings. Lightly coat the inside and exterior of the pumpkins with a small amount of oil
- Carve out the face of your pumpkin to create a spooky jack o lantern. Be mindful to not make any holes too large so noodles don't fall out
- Fill the carved pumpkins with the mac and cheese, replace the top of the pumpkin so it is sealed
- Place in the air fryer (or oven) and bake at 350F for 25 minutes, or until it is soft to the touch (leaves an indent when you touch the skin). Larger pumpkins may need up to 30 minutes