sweetnutritionnyc
My middle name should have been pumpkin. I absolutely love this squash for a boatload of reasons. It’s low calorie (45 in one full cup) and loaded with Vitamin A (good for the eyes) and Potassium (good for the heart). Is that why whenever I see pumpkin my heart melts….?
Ingredients:
1 sugar pumpkin (rule of thumb, pick one a little bigger than the size of your head)
Cooking Spray
Directions:
Stab the pumpkin a few times with a large knife (be very careful).
Place in the microwave for 5-8 minutes.
Take out pumpkin and immediately break off stem and slice in half.
Let it cool for 5 minutes, then with a very large spoon scoop out the insides and all the stringy bits
Slice pumpkin halves into a total of 4-6 slices
With a vegetable peeler, peel the outside skin. If its very tough skin and this isn’t doing it for you use a large sharp knife to cut away at the skin.
Warning…the scooping and peeling part of this is kind of annoying. I usually pour a glass of wine for this and put on the TV….
After this you can chunk it into cubes.
Place on a baking sheet lined with tin foil and coated with cooking spray. Add kosher salt and pepper and then spray the top.
Bake for 45 minutes.
Nutrition Facts:
1 cup (cooked)
Calories: 45
Protein: 1.7g
Carbs: 11g
Fiber: 2.5g
What should i do with it?
**Place in a tupperware container, it stays for the week
- Add it to a salad with avocado and grilled chicken. You don’t even need dressing for this!
- Make a sandwich with turkey and spread the pumpkin on the sandwich to give it extra thanksgiving-ish flavor
- Toss it into your cheese omelet
- eat it plain cold while you’re cooking
- Throw it into a smoothie with 1 tsp brown sugar, 1 tsp cinnamon, peaches and greek yogurt (omit adding salt and pepper before baking…you could also use canned here)
- Toss other vegetables into it before roasting like butternut squash, carrots and sweet potato. Add some cinnamon and sugar at the end.
