Pumpkin Hamilton

I tried this out last night and it was delicious - very filling and very low
points!

(I 'm translating, so if anything is not clear, let me know!)

Ingredients
1 handful of dried porcini mushrooms
1 butternut squash, seeds removed
1 red onion, minced
1 garlic clove, minced
a tsp of coriander seeds, crushed
1 or 2 pinches of dried hot red pepper
2 rosemary twigs, cut very finely
5 sundried tomatoes, cut finely
100 grams ( 3.5 ounces) of basmati rice ( which I left out)
pine nuts, roasted (which I left out as well, too many calories!)

Let the porcini soften in 1,5 dl of boiling water. Warm the oven at 230°C.
(446 °F) With a teaspoon, remove the pumpkin flesh by scraping it off. Mince
it finely and put it in a pan with some olive oil ( I used Pam). Add garlic,
onion, coriander seeds, the pepper, the rosemary and the sundried tomatoes.
Bake it until soft ( about 5 minutes). Add the porcini mushrooms and half of
the mushroom liquid. Let it stew for 3 minutes, then add salt and pepper.
Optional : add the rice and the pine nuts.
Fill both pumpkin halves and put them back together. Spray some olive oil
( I used garlic flavoured Pam) on the pumpkin and wrap it in foil. Bake it
in the oven for 1 1/4 hour.

Notes : I found that I had enough stuffing without the rice. I counted 1
point for the Pam I used, but all the rest is 0 points in the European
points way. It was really spicy and tasty, and I 'll certainly make it
again!
--
Nathalie from Belgium
134.1/103.1/minigoal 102.3 Goal 68 Kg
295.6/227.3/minigoal 225.6/Goal 150 pounds
NYNY 227.3/227.3/214

This sounds good Nathalie. DH doesn't like squash, so I know he won't be
eating any, but I'll try it.
--
Brenda
209/174/150
NYNY goal 160

"Nathalie W" wrote in message
...
I tried this out last night and it was delicious - very filling and very
low
points!

(I 'm translating, so if anything is not clear, let me know!)

Ingredients
1 handful of dried porcini mushrooms
1 butternut squash, seeds removed
1 red onion, minced
1 garlic clove, minced
a tsp of coriander seeds, crushed
1 or 2 pinches of dried hot red pepper
2 rosemary twigs, cut very finely
5 sundried tomatoes, cut finely
100 grams ( 3.5 ounces) of basmati rice ( which I left out)
pine nuts, roasted (which I left out as well, too many calories!)

Let the porcini soften in 1,5 dl of boiling water. Warm the oven at 230°C.
(446 °F) With a teaspoon, remove the pumpkin flesh by scraping it off.
Mince
it finely and put it in a pan with some olive oil ( I used Pam). Add
garlic,
onion, coriander seeds, the pepper, the rosemary and the sundried
tomatoes.
Bake it until soft ( about 5 minutes). Add the porcini mushrooms and half
of
the mushroom liquid. Let it stew for 3 minutes, then add salt and pepper.
Optional : add the rice and the pine nuts.
Fill both pumpkin halves and put them back together. Spray some olive oil
( I used garlic flavoured Pam) on the pumpkin and wrap it in foil. Bake
it
in the oven for 1 1/4 hour.

Notes : I found that I had enough stuffing without the rice. I counted 1
point for the Pam I used, but all the rest is 0 points in the European
points way. It was really spicy and tasty, and I 'll certainly make it
again!
--
Nathalie from Belgium
134.1/103.1/minigoal 102.3 Goal 68 Kg
295.6/227.3/minigoal 225.6/Goal 150 pounds
NYNY 227.3/227.3/214

This looks great. Am I correct in assuming that it would work with
either butternut squash (as in your ingedient list) or pumpkin (as in
the title and the prep. details)? Bet it would. Looking forward to
trying this one. Thanks!

Gail
180/156/145

I tried this out last night and it was delicious - very filling and very low
points!

(I 'm translating, so if anything is not clear, let me know!)

Ingredients
1 handful of dried porcini mushrooms
1 butternut squash, seeds removed
1 red onion, minced
1 garlic clove, minced
a tsp of coriander seeds, crushed
1 or 2 pinches of dried hot red pepper
2 rosemary twigs, cut very finely
5 sundried tomatoes, cut finely
100 grams ( 3.5 ounces) of basmati rice ( which I left out)
pine nuts, roasted (which I left out as well, too many calories!)

Let the porcini soften in 1,5 dl of boiling water. Warm the oven at 230°C.
(446 °F) With a teaspoon, remove the pumpkin flesh by scraping it off. Mince
it finely and put it in a pan with some olive oil ( I used Pam). Add garlic,
onion, coriander seeds, the pepper, the rosemary and the sundried tomatoes.
Bake it until soft ( about 5 minutes). Add the porcini mushrooms and half of
the mushroom liquid. Let it stew for 3 minutes, then add salt and pepper.
Optional : add the rice and the pine nuts.
Fill both pumpkin halves and put them back together. Spray some olive oil
( I used garlic flavoured Pam) on the pumpkin and wrap it in foil. Bake it
in the oven for 1 1/4 hour.

Notes : I found that I had enough stuffing without the rice. I counted 1
point for the Pam I used, but all the rest is 0 points in the European
points way. It was really spicy and tasty, and I 'll certainly make it
again!
--
Nathalie from Belgium
134.1/103.1/minigoal 102.3 Goal 68 Kg
295.6/227.3/minigoal 225.6/Goal 150 pounds
NYNY 227.3/227.3/214

Yes you 're correct, Gail! It 's just that in my language we only have one
word 'pumpkin' for the whole squash family.
--
Nathalie from Belgium
134.1/103.1/minigoal 102.3 Goal 68 Kg
295.6/227.3/minigoal 225.6/Goal 150 pounds
NYNY 227.3/227.3/214

"G. Sample" wrote in message
.. .
This looks great. Am I correct in assuming that it would work with
either butternut squash (as in your ingedient list) or pumpkin (as in
the title and the prep. details)? Bet it would. Looking forward to
trying this one. Thanks!

Gail
180/156/145

I tried this out last night and it was delicious - very filling and very
low
points!

(I 'm translating, so if anything is not clear, let me know!)

Ingredients
1 handful of dried porcini mushrooms
1 butternut squash, seeds removed
1 red onion, minced
1 garlic clove, minced
a tsp of coriander seeds, crushed
1 or 2 pinches of dried hot red pepper
2 rosemary twigs, cut very finely
5 sundried tomatoes, cut finely
100 grams ( 3.5 ounces) of basmati rice ( which I left out)
pine nuts, roasted (which I left out as well, too many calories!)

Let the porcini soften in 1,5 dl of boiling water. Warm the oven at
230°C.
(446 °F) With a teaspoon, remove the pumpkin flesh by scraping it off.
Mince
it finely and put it in a pan with some olive oil ( I used Pam). Add
garlic,
onion, coriander seeds, the pepper, the rosemary and the sundried
tomatoes.
Bake it until soft ( about 5 minutes). Add the porcini mushrooms and half
of
the mushroom liquid. Let it stew for 3 minutes, then add salt and
pepper.
Optional : add the rice and the pine nuts.
Fill both pumpkin halves and put them back together. Spray some olive oil
( I used garlic flavoured Pam) on the pumpkin and wrap it in foil. Bake
it
in the oven for 1 1/4 hour.

Notes : I found that I had enough stuffing without the rice. I counted 1
point for the Pam I used, but all the rest is 0 points in the European
points way. It was really spicy and tasty, and I 'll certainly make it
again!
--
Nathalie from Belgium
134.1/103.1/minigoal 102.3 Goal 68 Kg
295.6/227.3/minigoal 225.6/Goal 150 pounds
NYNY 227.3/227.3/214