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Have Your Pumpkin and Eat It Too

| 10/5/2015 1:37:00 PM

First, let’s run through the reasons why pumpkin is so great. According to, this squash relative has 7 grams of fiber per one cup. That knocks a good dent in the recommended daily intake, which is 30-38 grams for men and 21-25 grams for women. Potassium, magnesium, vitamin A and vitamin K are just a handful of the vitamins and minerals present in pumpkin. Feeling parched? Pumpkin contains a good bit of water, which will help keep you hydrated. Last but not least, it is low in fat.

Pumpkin pie, lattes, muffins, bread, toasted seeds, donuts—you’d think we had heard it all. Yet people are still figuring out healthier and even more creative ways to put a spin on it! Here a few ways we like to make the most of our pumpkins in my family.

pumpkins in a field

Eat Your Pumpkin

Roasted Seeds: We always carve a pumpkin and toast the seeds the night before we make the hour long drive to our state fair in October. They’re packed up in little sacks and everyone gets some of these healthy morsels to munch on during the ride. Last year, while making a batch, we decided to get crazy with the flavors. We grabbed different seasonings from the cabinet like barbecue, Italian herb, rosemary garlic, and sun-dried tomato. These additions were insanely good and will definitely become a regular part of the tradition.

Pasta: I have yet to try this, but am absolutely going to—pumpkin pasta. Maybe I’m late to the game, but I haven’t heard of this until this year. There are loads of recipes floating around that include adding fresh or canned pumpkin in dinner dishes, such as curry, spaghetti, penne, risotto, dinner rolls, ravioli and mac and cheese! I guess I always settled for the idea that pumpkin was for dessert, now I can’t wait to change my ways.

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