Japanese (kabocha) Pumpkin

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs japanese pumpkin (kabocha)
• 1 tablespoon dried shrimp (ebi)
• 1 tablespoon canola oil
• 1 tablespoon sugar (or splenda)
• 1 tablespoon low sodium soy sauce
• 2 cups water

Recipe

• 1 cut pumpkin in half. clean out seeds and rinse leaving the skin on. cut into bite-sized pieces and set aside. combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. add pumpkin and simmer for 10 minutes, stirring once. continue to simmer another 10 minutes or until done. pumpkin is done when it is easily pierced with a fork or toothpick. do not overcook or the pumpkin will become mushy.
• 2 dried shrimp, ebi, can be found in the oriental section of most supermarkets. you can use shrimp bullion or fish stock instead.
• 3 nutrition information: calories 70, fat 2 g., cholesterol 6 mg., sodium 97 mg. 1 bread exchange. ww points 2.