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BBQ Pumpkin Stuffed Shells


O'Fallon Indian Gays

With a smoky BBQ sauce, these BBQ Pumpkin Stuffed Shells are a vegan and gluten-free treat. They have the rich flavors of pumpkin, quinoa, and black beans. Great for a filling and tasty meal

Ingredients:
  • 1 can 15 oz pumpkin puree
  • 1 cup cooked quinoa
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 box 8 oz gluten-free jumbo pasta shells
  • 1 cup vegan BBQ sauce
  • 1 cup dairy-free shredded cheese
  • Green onions for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Follow the directions on the package for cooking the gluten-free jumbo pasta shells

Remove the water and set it aside

Bring the black beans, red onion, cilantro, ground cumin, smoked paprika, salt, and pepper to a large bowl

Add the cooked quinoa and mix it all together

Put the cooked pasta shells in a baking dish and fill each one with the pumpkin mixture

Cover the stuffed shells with the vegan BBQ sauce by pouring it over them

Dairy-free shredded cheese should be added on top

Place the dish in an oven that has already been heated up

Bake for 20 to 25 minutes, or until the shells are warm and the cheese is melted and bubbling

Before serving, sprinkle with chopped green onions

Have fun with your tasty BBQ Pumpkin Stuffed Shells


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