To make your own cream, start by soaking the Cashew Nuts (1/4 cup) and Almonds (3/4 cup) overnight. Separate the cashews from the almonds. Reserve 3 tablespoons of the water they were soaking in.
Add the almonds to a food processor or kitchen ninja. Blend until the almonds are more like a mush.
Add the almond mush to a milk nut bag. Squeeze out all the liquid. Add the liquid back to the ninja, add the cashews and the reserved water. Blend until smooth and creamy. You want a 3/4 cup of cream for this recipe.
Preheat the oven to 375 degrees F (190 degrees C) and carve out your Blue Hokkaido Pumpkin (1).
Chop the Cremini Mushroom (1/2 cup), Shiitake Mushroom (1/2 cup), and Oyster Mushroom (1/3 cup). Mince the Garlic (1 clove).
Add Dried Rosemary (1 teaspoon), Rubbed Sage (1/2 teaspoon), and Salt and Pepper (to taste) to the cream. Fill the pumpkin with the chopped mushrooms and pour the cream on top.
Place the pumpkin on a baking pan or dish and roast for about 45 minutes to an hour – or until the skin of the pumpkin is easily pierced with a fork.
While the pumpkin is cooking, prepare the Brown Rice (1/2 cup) according to the package's instructions.
When the pumpkin is finished, let it sit while you wilt the Fresh Spinach (2 cup) with the minced garlic and Lemon (1/2) in a saute pan over medium heat.
Place the rice and spinach on the plates and put the pumpkin on top of one of the servings of rice. Cut the pumpkin down the middle and quickly transfer the other half with its cream to the other plate. Dig in.