Wanted: All Things Pumpkin-y

I'd look on skinnytaste.com, she's got a lot of pumpkin recipes

:DDDDD

http://www.skinnytaste.com/2011/09/pumpkin-swirl-cheesecake-yogurt.html#more

Spiced Pumpkin Seeds


1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
Directions

Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.
Nutritional Information

Amount Per Serving  Calories: 90 | Total Fat: 5.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Allrecipes.com

This page has tons of them. You just click on the picture and it gives you the recipe. At the bottom is usually a place for nutritional info. Not all of them are probably super healthy, but many are nice I have tried the pancakes and the brownies and they are great. Hope you find something you can use!

http://www.endlesssimmer.com/2010/10/14/100-ways-to-cook-a-pumpkin/

BUMP (until I can find my low cal pumkpin bars recipe)

bumpity bump!

BuMP!

I'm drooling now and need to go look in a cook book.

A similar tasty treat (and my dinner):

Butternut squash ravioli (safeway brand, on sale 3 bucks for a big bag with 5 servings) 270cal per serving
low fat alfredo your choice (generic 70 cals per serving)
Cook up and sprinkle with some Asiago cheese
(combined with the strong cheese it was much more fullfilling and tasted "richer", I was a full fat browned butter girl in the past so this is a great replacement)

SO freaking tasty! Add a salad and you've got a lovely dinner for under 500 cals that fits that need for savory things (not pumpkin but close!)

I'd look on skinnytaste.com, she's got a lot of pumpkin recipes

I went to www.skinnytaste.com and cannot wait to make some of the recipes!!! She has all kinds of skinny pumpkin recipes too, but the blog is full of skinny recipes that just sound and look amazingly delicious. Pretty excited about it!!

bump

these all sound amazing!!!!!!!!!!!!!

check out www.eatbetteramerica.com

awesome! am making the protein bars right now! Question...when you 'bump' something, does it save it? how do you do it?

I just found this recipe. I haven't made it yet, but plan to when my squash is ripe in my garden. This is for larger 6 portions, you could cut it down and make it fewer calories if you wanted. I like that it doesn't have any added cream.




Butternut squash boosts this recipe with beta-carotene and vitamin C. To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours.

Per serving: 264 calories; 6 g protein; 13 g fat; 30 g carbs; 5 g fiber.


Prep: 30 minutes
Total: 1 hour 20 minutes


Read more at Wholeliving.com: Apple, Leek, and Butternut Squash Gratin Ingredients
Serves 4
3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese


Directions
Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

I love pumpkin food too!

Hungry Girls Nicely Iced Pumpkin Muffins

Ingredients:
Muffins
1 cup Fiber One Original bran cereal
1 1/2 cups whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
One 15-oz. can pure pumpkin
1 cup club soda
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup sugar-free pancake syrup
1 tsp. vanilla extract
1/4 cup raisins, chopped

Icing
1/4 cup Cool Whip Free, thawed
3 tbsp. fat-free cream cheese, room temperature
1 tbsp. Splenda No Calorie Sweetener (granulated)

Directions:
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
 Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.

In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.

Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan. (Batter may be piled high... This is OK!)

Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.

Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. (Refrigerate icing if you don't plan to serve muffins right away.)

Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins (or simply spread it on evenly). Enjoy!

MAKES 10 SERVINGS

Serving Size: 1 iced muffin
Calories: 137
Fat: 0.75g
Sodium: 260mg
Carbs: 32g
Fiber: 6.75g
Sugars: 9g
Protein: 5.5g

PointsPlus® value 4*

It's crazy to think the Dunkin' Donuts pumpkin muffins have like 600 cals & 26 g of fat!