West Indian Pumpkin

Recipe By Created by Pat Hines (Adapted by Garth Lamson)
Category Atkins; Side Dishes; Vegetable Dishes
Main Ingredient Pumpkin
Cuisine Style Indian
Yield 8-10 Serving
Preparation Time 10min
Cooking Time 20-30min
Personal Rating
30 oz pumpkin, canned (2 cans 15oz or 425grams)
2 tbsp vegetable oil
2 cloves Garlic, chopped
4 medium scallions, chopped, (both green & white parts)
1/4 tsp fresh thyme, chopped
1 fresh Red pepper, seeded and chopped
2 tsp Basil, chopped
1/2 cup Parmesan cheese, grated
Salt, to taste
Pepper, to taste
1. If using fresh pumpkin, cook pumpkin til tender in oven until tender, drain & mash.
2. Heat oil in sauce pan, add garlic, scallions, thyme, hot pepper and basil. Saute til scallions are tender but not brown.
4. Salt and pepper to taste. Add pumpkin, mix well and cook til heated through.
Turn into buttered baking dish, sprinkle with parmesean-broil til cheese melts and browns.
______________________________________________________________________ Per Serving: 86 Calories; 5 g Fat; 2 g Sat Fat; 5 mg Cholesterol; 370 mg Sodium; 7 g Carb; 2 g Fiber; 4 g Protein.

I alway rec fresh ingredients but the pumpkin here in Australia is a pain to get to cook. Takes twice the time as any other pumpkin I have worked with.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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