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October 17, 2012

Recipe: Baked Pumpkin

Halloween is fast approaching, which means Jack O’ Lanterns and spooky-looking pumpkins are popping up all around us. But thankfully there’s nothing scary about adding this seasonal pumpkin dish to your healthy eating plan. It’s so full of vitamins and other nutritional values, it will keep your figure looking extra boo-iful (sorry, couldn’t resist!). I suggest incorporating this yummy recipe as a dinner up to two times a week. And don’t be afraid to serve it to guests who aren’t on a diet (they’ll still love it for the taste).

Ingredients
Small to Medium Pumpkin
Filtered Water
Dash of Cinnamon
Dash of Chili Spice

Directions
Preheat oven to 400 degrees. Split pumpkin vertically from the center point of the stem, all the way to the bottom. (In other words, cut it in half.) Scoop out all of the seeds and loose “gooey stuff.” Add filtered water to an oven-safe dish (such as Pyrex or similar). Fill the dish halfway. Place the two pumpkin halves face down in the water, then place the dish in the oven and bake (at 400 degrees) for about 45 minutes. The pumpkin is ready when a dull knife easily pierces/slides through the pumpkin.

Remove dish from oven and carefully use a spoon to scoop the “insides” of the pumpkin away from the rind (don’t burn yourself – the pumpkin will be very warm). Place the scooped pumpkin into serving dishes (small pumpkins yield about 2-3 servings). Just before serving, sprinkle with Cinnamon and a hint of Chili Spice.

Serve with a small green salad (try Arugula and tomatoes with pepper and Balsamic Vinegar) and enjoy the flavors of the season. (You can also get creative and try other favorite spices including curry or garlic powder  – just make sure the spices don’t contain any added salt or sodium.)

For more information about the incredible nutrition value of pumpkins, Click Here

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