I could write a book on why October is the best month (and why I love being born in it), and maybe I just might, but today we’re talking pumpkins. Another favorite thing of mine! And no, this is not a blog about pumpkin spice lattes, I won’t be that basic…for once.

Pumpkins play hard to get, I hate that they are seasonal. But it works, everyone wants a piece of them! Not only are they delicious but they have a TON of health benefits too. They are filled with fiber which keeps you fuller for longer and aids in digestion. They also boost your vision and protect against heart disease. And did I mention you can eat an entire pumpkin and it’s under 100 calories?!

Alright so we should probably get to the recipe now…

Pumpkin Veggie Tacos

Makes 2 tacos

• 1 pie pumpkin
• corn tortillas
• 5 mini heirloom tomatoes
• 1 mini zucchini
• 1/2 yellow squash
• 1 ear of corn
• 1/2 cup kale
• 1/4 cup crimini mushrooms
• 1/4 cup black beans
• 1/2 cup red quinoa
• thyme
• lemon & lime (for dressing)

Method

1. Cut pumpkin into fourths, scrape out seeds and everything else until clean. Place cut pumpkin fourths face down on baking sheet, add salt and pepper, bake for 1 hour on 450
2. Cook red quinoa as directed in pot, set aside
3. Place zucchini, squash, mushrooms, corn, and tomatoes in a pan. Cook and cover until done
4. Once pumpkin slices are done (you should be able to easily stab a fork through them) take out and let cool. Once cool enough to touch, peel back skin and cut up into squares
5. Cook corn tortillas on plan, flip over as necessary, then lay flat down on a plate
6. Start with the kale, then layer cooked veggies, pumpkin squares, black beans, and quinoa
7. Top it off with thyme and drizzle some lemon and lime