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Volume 3, Number 25 - November 16, 2001
Pumpkin Salad

 


Ingredients:
 
 2 cups  pumpkin puree -- or other winter squash            
1/2 teaspoon  paprika           
2 cloves  garlic, crushed            
1/4 teaspoon  ground cinnamon           
3 tablespoons  lemon juice            
1/4 teaspoon  salt           
1 tablespoon  vegetable oi

Instructions: 
 Cut the the pumkin (or winter squash) in half.

Place cut side down on a foil-lined baking sheet.   

Bake at 350 degrees for 1 hour or until tender.     

Separate pulp from skin and seeds.    

Mash pulp to make puree.      

Mix pumpkin puree with remaining ingredients, blending well.    

Refrigerate.     

Serve chilled with cous cous.

Nutrition Facts:
Amount Per Serving: Calories 26
Fat 1.8 g, Cholesterol 0 mg,
Sodium 73 mg, 

Courtesy of:  www.recipezaar.com