Chili Lime Pumpkin Recipe - Low Carb & Healthy
Low carb recipe for Chili Lime Pumpkin which belongs to the Sides recipe category.
- 1 little pumpkin, about 2 pounds (910 g)
- 2 tablespoons (28 g) butter
- 1 tablespoon (15 ml) oil
- cup (120 g) shelled pumpkin seeds (pepitas)
- 1 teaspoon chili garlic paste
- 2 teaspoons lime juice
Whack your pumpkin in half and scoop out the seeds.
Peel off the hard rind and then cut the flesh into slices about -inch (6-mm) thick.
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 flat in the butter/oil mixture and saute until they're lightly golden on both sides.
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 pepitas by stirring them in a dry skillet over medium-high heat until they swell a bit?about 4 to 5 minutes.
Remove 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 paste and the lime juice and gently mix it in, coating all of the pumpkin slices.
Lay the pumpkin slices on serving plates, top each serving with a tablespoon of toasted pumpkin seeds, and serve.
Each with 2 g protein; 10 g carbohydrate; 1 g dietary fiber; 9 g usable carbs.