Low FODMAP Pumpkin Recipe

Roasted Winter Pumpkin with Spiced Veggies & Cranberries

Published on October 26, 2016 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2

This is a great one for winter and so easy to make. I actually thought this one up in the back of a taxi on the way home from a long, particularly hard day at the office. I wanted something hearty, healthy & easy. The pumpkin is great for digestion as it only contains 0.1% starch (so you don’t feel as full after eating it) whereas a potato contains 16.3% starch, wow!

Because the pumpkin is quite sweet the spice and cranberries cut through the sweetness making for a delicious winter home cooked meal.

Good For

  • Constipation
  • Immunity boosting
  • Weight Loss
  • Prevents Infection
  • High Fiber

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Ingredients

  • 1 2-3 pound Pumpkin (I used a Japanese Kabocha pumpkin, but any kind is fine)
  • 1 medium carrot (stripped)
  • 1 medium egg plant (diced)
  • 1 cup cherry tomatoes (halved)
  • 1 tbsp chopped chives
  • 1/2 tsp of biriani paste (you can use any curry paste you like)
  • 1 tbsp extra virgin olive oil
  • a pinch of salt
  • 1 tsp of black pepper
  • 1 tbsp of fresh or frozen cranberries
  • Lettuce of your choice to serve
  • Grilled Chicken (optional)
  • 1/2 cup of quinoa
  • 1 Green Bell Pepper

Nutrition Info

  • 508 Calories per serve

Instructions

  1. Pre Heat the oven to 220ºC. Wash the outside of the pumpkin. Cut the pumpkin in half (be careful, you may need some help) and scoop out the seeds.
  2. Drizzle the olive oil and sprinkle the salt and pepper on both side of the pumpkin and place in the oven for 40 minuets.
  3. Place quinoa and a pan and cook until soft. In the mean time, prepare the vegetables as stated in the ingredients list; If you want to add chicken dice the chicken in to small cubes and grill on a skillet.
  4. Place the veggies in a frying pan and add the curry paste, keep stirring until the juices from the veggies mix with the paste to create a small amount of sauce.
  5. Once the pumpkin is cooked through, move to serving plate and add. Place a small layer of cooked quinoa in the bottom of each pumpkin and then add the curried vegetable mix on top (then chicken if desired).
  6. To serve sprinkle the cranberries on top and serve with salad.
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