Low-Carb Chili Lime Pumpkin Recipe
Do you know how much I love you guys? I love you so much that when I discovered that my Mastercook program had somehow eaten this recipe, I looked it up in 1001 Low-Carb Recipes and typed it all in again. This is a little carby, but so unusual, delicious, and seasonally appropriate that I wanted to get it to you while the little sugar pumpkins are still in the grocery stores. This would make a fine side dish with simple, warmed-up leftover turkey.
- Yield: 8 Servings 1x
Ingredients
Units
Scale
- 1 little pumpkin, about 2 pounds (910 grams)
- 2 tablespoons butter
- 1 tablespoon oil – I’d use refined coconut oil or MCT oil
- 1/2 cup shelled pumpkin seeds (pepitas)
- 1 teaspoon chili garlic sauce
- 2 teaspoons lime juice
Instructions
- Whack your pumpkin in half and scoop out the seeds. (Save them to roast for snacks!) Peel off the hard rind, then cut into ¼” (6 mm) thick slices.
- Put the butter and the oil in a big, heavy skillet over medium heat. Swirl them together as the butter melts. Now lay the slices of pumpkin in the butter/oil mixture and sauté until they’re lightly golden on each side. They should be tender but still al dente. You’ll need to do this in more than one batch; keep the stuff that’s done warm on a plate under a pot lid.
- While this is happening, toast your pepita by stirring them in a dry skillet over medium-high heat until they swell a bit; about 4-5 minutes. Remove them from the heat when they’re done.
- When the pumpkin’s all cooked, put it all back in the skillet. Mix together the chili garlic sauce and the lime juice and gently mix it in, coating all of the pumpkin slices.
- Lay the pumpkin on the serving plates, top each serving with a tablespoon of toasted pumpkin seeds, and serve.
Nutrition
- Carbohydrates: 10g (Net Carbs 9g)
- Fiber: 1g
- Protein: 2g
