Try this Spiced Pumpkin Stew recipe, or contribute your own.Suggest a better description
* Note: If you dont have pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1 dash ground cloves. Peel pumpkin or squash, remove seeds and strings, and cut meat into 1-inch pieces. Heat oil in large saute pan. Add onion; saute over medium heat about 7 minutes, until onion begins to turn golden. Add pumpkin, garlic, pepper, pumpkin pie spice, water, sugar and salt to taste. Bring to a simmer. Cover and cook over low heat, occasionally stirring gently, for 30 minutes or until squash is tender. If sauce is too thin, uncover and cook 2 to 3 minutes until it thickens. Taste; adjust seasoning. Serve hot. Yield: 3 or 4 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 3 servings|
|Calories from Fat: 55 (65%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 65.8mg||2 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.7g|
|Protein 0.6g||1 %|
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Calories per serving: 84
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