The gourd finds its way into your shopping cart, follows you home, dons a face and then is ready for what? The garbage? Poltergeist pish, I say!
Why not make the most of your precious pumpkin?
I tend not to carve my gorgeous gourds, instead painting them or drawing out their personalities with a permanent marker, naturally preserving the meat inside for the following recipe.
To prepare pumpkin:
Preheat oven to 350 degrees.
Wash pumpkins. Slice tops from the pumpkins and set aside. Cut pumpkin into large slices and arrange all (including tops), meat side up in a casserole dish. Cover and bake for 30 minutes, or until a fork can be inserted easily.
While covering helps the pumpkin cook more quickly because of steam generated in the casserole dish under the lid, those without covered dishes can still cook pumpkins, halved and pulp-side down for up to 2 hours, or until a fork inserted comes out clean.
Allow pumpkin to cool, and then scrape innards into a bowl or a processor to mash for later use. Store in the refrigerator or the freezer and then use wherever pumpkin is required for recipes.
victoria papa says
Where do you find all these wonderful low carb low sugar foods such as bacon, All bacons i have looked at have added sugar!
Your Lighter Side says
Hi! Most bacons do have sugar, but it’s small enough an amount that it doesn’t seem to matter.
rosetta cafin says
I am looking for a light low carb sugar free pudding or frozen yogurt using pumpkin. Have researched on the internet and can’t find one. Do you have a good recipe for this? I use the Steviva Brand sweetner and want to use that as a sweetner. Thank you