| Ingredients |
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
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| Preparation |
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.
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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. |
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