Pumpkin with Oregano Tomatoes
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Ingredients:
1/2 tsp oregano, or 2 tsp fresh, chopped
1-1/2 lb pumpkin, peeled, seeded and cut into 1 in. cubes
2 cups canned crushed tomatoes
1/8 tsp white pepper
1/3 cup water or chicken stock
1 onion, finely chopped
2 tbsp olive oil
1 clove garlic, crushed
Cooking Directions:Heat oil in a heavy nonstick pan over medium high heat. Add garlic and onions and reduce heat to medium. Cook 5-7 minutes, stirring frequently, until onion begins to turn golden. Stir in remaining ingredients and salt to taste. Increase heat to medium high and bring to a boil, stirring frequently. Cover pan and reduce heat to low. Simmer 20-25 minutes, stirring occasionally or until pumpkin is tender. |
Nutrition Facts
Calories 92
% Calories From Fat 68.5%
Total Fat 7g
Saturated Fats 1g
Mono-unsaturated Fats 5g
Poly-unsaturated Fats 0.8g
Cholesterol 0mg
Sodium 13mg
Total Carbohydrates 7.4g
Dietary Fiber 1.6g
Sugar 3.9g
Protein 1.3g
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More Information |
Vitamins
Thiamin B1 0.064 mg
Vitamin A 150 IU
Vitamin K 8.9 mcg
Vitamin E 1.8 mg
Pantothenic Acid 0.17 mg
Vitamin B6 0.17 mg
Riboflavin B2 0.07 mg
Choline 9.9 mg
Vitamin D 0 IU
Vitamin B12 0 mcg
Vitamin C 12 mg
Niacin B3 0.88 mg
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Minerals
Sodium 13 mg
Zinc 0.23 mg
Copper 0.1 mg
Calcium 47 mg
Iron 1.3 mg
Manganese 0.15 mg
Magnesium 16 mg
Phosphorus 32 mg
Potassium 260 mg
Fluoride 20 mcg
Selenium 0.38 mcg
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