Keto Chili Lime Pumpkin Recipe

Keto Chili Lime Pumpkin Recipe

Ingredients

• 1 little pumpkin, about 2 pounds
• 2 tablespoons (28 g) butter
• 1 tablespoon (15 ml) oil
• 1/2 cup (120 g) shelled pumpkin seeds (pepitas)
• 1 teaspoon chili garlic paste
• 2 teaspoons lime juice

Method

1. Whack your pumpkin in half and scoop out the seeds
2. Peel off the hard rind and then cut the flesh into slices about 1/4inch (6-mm) thick
3. Put the butter and the oil in a big, heavy skillet over medium heat
4. Swirl them together as the butter melts
5. Now, lay the slices of pumpkin flat in the butter/oil mixture and saute until they’re lightly golden on both sides
6. They should be tender but still al dente
7. 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
8. 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
9. Remove from the heat when they’re done
10. When the pumpkins all cooked, put it all back in the skillet
11. Mix together the chili garlic paste and the lime juice and gently mix it in, coating all of the pumpkin slices
12. Lay the pumpkin slices on serving plates, top each serving with a tablespoon of toasted pumpkin seeds, and serve

Makes 8 servings

1. Each with 2 g protein; 10 g carbohydrate; 1 g dietary fiber; 9 g usable carbs

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