Combining the nutrient dense pumpkin (or butternut squash) with leftovers or pre-cooked ingredients makes for a very quick & tasty meal.
You will need (to serve 2) :
2 sticks Celery (chopped)
1 small Onion (chopped)
1/2 Red or Green Pepper (Deseeded & Sliced)
1 clove Garlic (peeled & crushed – optional)
225g Mushrooms (Cleaned & Sliced)
1 slice Pumpkin (Peeled, Deseeded & Grated)
125-225g Cooked Chicken (Chopped or sliced) or Veggie alternative (Tofu/Drained Butter/Cannellini Beans/Tempeh)
250g Cooked Brown Rice (or Cook some just before use)
Stock or Water
100g Plain Cream Cheese or Thick Yoghurt
Salt & Pepper
Saute celery/onions/mushrooms/diced pepper in a pan with some oil until softened.
Add grated pumpkin or butternut squash & cook a little.
Add cooked brown rice & some leftover cooked chicken (or substitute cooked beans/tempeh/tofu) and a small amount of water/stock until well heated through thoroughly & bubbling away.
Add a good dollop of cream cheese/plain yoghurt, season really well.
Stir & top off with some grated cheese, chopped fresh herbs or even a poached egg & enjoy with a green salad or steamed greens.
Will not be suited to freezing or saving for later!!!