Last night, I wanted to prepare a light and nutritious meal, because I wanted to feel light for my 10 km run this morning. I know people talk about carbo-loading the day before a run, but I’m not really keen on it. So, I decided to roast a quarter of a small pumpkin for my dinner.

Pumpkin is actually a nutrient dense food, full of vitamins and minerals, but low on calories. There are many interesting ways to prepare and cook pumpkin, including using it in desserts, soups and salads. Some people even use it in preserves and even as a substitute for butter.

According to Medical News Today, the USDA National Nutrient Database states that one cup of pumpkin, cooked, boiled, drained, without salt contains 49 calories, 1.76 g of protein, 0.17 g of fat, 0 g of cholesterol and 12 g of carbohydrates (including 2.7 g of fibre and 5.1 g of sugar).

Here’s my roasted pumpkin recipe. It’s simple and easy to prepare. Hope you will enjoy it. 🙂

Roasted Pumpkin

Ingredients:

Pumpkin
Nutmeg (dried spice)
Cinnamon (dried spice)
Olive oil

Method:

1. Preheat oven to 180^oC.
2. Remove seeds and clean pumpkin.
3. Slice into thick wedges.
4. Drizzle with olive oil and sprinkle with nutmeg and cinnamon. Give the wedges a little rub.
5. Arrange on a baking dish and roast in the oven for 25 minutes or until soft.
6. Serve warm on its own as a light meal, or as a side dish.

I just roast it with the skin on. Once it’s cooked until soft, the skin will peel right off easily.