low glycemic diet

Everyone is amazed with huge pumpkins that top the scales at greater than a thousand extra pounds. As intriguing as these beast pumpkins are, they merely are not that tasty to eat. If you intend to do even more than simply carve a jack-o-lantern from a pumpkin this year, attempt baked pumpkin for a different side dish. Pumpkins are full of flavor as well as important nutrients such as beta-carotene.

When selecting a pumpkin for food preparation, pick a smaller sized variety. You will typically locate them in the grocery store story identified as a pie pumpkin. They are smaller sized and sweeter compared to the huge jack-o-lantern pumpkin.

Choose a pumpkin that is without imperfections as well as soft areas. It should additionally have an excellent stem on it. If the stem is too short or absent entirely, it can contribute to degeneration. While form is trivial when chooising a pumpkin to cook, do picked one that really feels heavy and also solid.

Baked Pumpkin

  • 1 4-pound pumpkin
  • butter-flavor cooking spray
  • water
  • 3 tablespoons sugar
  • 1 tsp ground cinnamon (optional)
  • 1/ 2 teaspoon ground allspice (optional)
  • 2 tbsps corn-oil margarine

Wash the pumpkin and suffice in slices about 1 inch thick. Peel the pieces as well as reduced in small, similar sized pieces. Coat a 1 1/2 quart baking dish with food preparation spray. Include the pumpkin. Include adequately water to barely cover all-time low of the cooking meal. Combine the sugar and also flavors. After that spray over the top of the pumpkin. Populate with margarine. Bake at 325 levels until tender. Inspect pumpkin while it cooks. If it bakes dry before it is tender, add a bit more hot water.

Makes 6 portions. One serving: 1/2 cup

One offering consists of: 134 calories, 0 mg cholesterol, 47 mg salt, 26 g carbs, 3 g healthy protein, 4 g fat or 24% of overall calories.

From the Auburn Cookbook published by the Alabama Cooperative Expansion System