Sweet And Spicy Pan-fried Pumpkin Recipe

Peel and cube fresh, raw pumpkin and place in a microwave-safe dish.

Cover with plastic wrap, or moist tea towel and steam until just tender (1-2 minutes)

Spray a large skillet with non-stick or oil spray and warm over medium heat.

Place steamed pumpkin cubes in an even layer across the bottom of the skillet and allow to pan-fry until lightly browned on the underside.

Flip cubes over and scatter sweet chili sauce overtop, genty pushing around the cubes until decently coated.

Continue to fry until underside is browned.

Serve hot!

Note: A few folks have asked about Sweet Chili Sauce--It's a sugary/spicy red chili sauce from Thailand. You can find it most American/Canadian stores in the Asian aisle under the brand names "Thai Kitchen" or "Taste of Thai." Aussies and Brits should be familiar with this sauce.

Nutrition: 60 Cals; Fat Free; 412mg Sodium; 13.5g Carbs; .6g Dietary Fiber; 7.6g Sugars; 1.2g Protein; 171% Vitamin A; 2% Calcium; 17% Vitamin C; 5% Iron