Spicy Stewed Pumpkin
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ¼ | cup |
vinegar
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | each |
ginger
|
*
|
| 4 | each |
cloves
|
*
|
| 1 | teaspoon |
artifical sweetener
non-cal, to taste |
* |
| 4 | cups |
pumpkin
cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 59 | ml |
vinegar
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | each |
ginger
|
*
|
| 4 | each |
cloves
|
*
|
| 5 | ml |
artifical sweetener
non-cal, to taste |
* |
| 946 | ml |
pumpkin
cubed |
|
Directions
In a saucepan, combine ingredients except pumpkin and boil for a few minutes.
Peel, seed and cube the pumpkin (save seeds to roast for a snack).
Drop the pumpkin cubes into the saucepan with spices.
Cook gently until fork-tender, stirring frequently.
Divide into 4 equal servings.
Serve warm or cold.
