Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid (works well in large scan pan).
Fry the pumpkin on both sides for a couple of minutes until lightly browned.
Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan.
Cover and cook 20-30 minutes over low heat until the pumpkin is cooked. Turn heat up and cook uncovered to reduce liquid.
Mix together the ingredients for the yogurt sauce.
To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint.
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 1.4mg||0 %|
|Sodium 17.6mg||1 %|
|Potassium 72.6mg||2 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 52.2g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 243
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