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Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!

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Latest posts by Amanda Bochain (see all)
Roasted Pumpkin and Parmesan
Roasted Pumpkin and Parmesan
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 389 Calories
• 30g of Fat
• 16g of Protein
• 14g of Net Carbs
Serves
4 servings
Prep Time
10 minutes
Cook Time
20 minutes
Serves
4 servings
Prep Time
10 minutes
Cook Time
20 minutes
Roasted Pumpkin and Parmesan
Roasted Pumpkin and Parmesan
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 389 Calories
• 30g of Fat
• 16g of Protein
• 14g of Net Carbs
Serves
4 servings
Prep Time
10 minutes
Cook Time
20 minutes
Serves
4 servings
Prep Time
10 minutes
Cook Time
20 minutes
Servings: servings
Ingredients
  • 1 small pumpkin (about 2 pounds)
  • 4 tbsp olive oil
  • 1/2 cup fresh chopped parsley
  • 4 fresh sage leaves (chopped)
  • 1/2 cup chopped almonds
  • 2 tsp dried thyme
  • 1 cup fresh grated Parmesan
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
Instructions
  1. Peel the pumpkin and discard the seeds
  2. Slice the pumpkin into wedges, about 1 inch thick.
  3. Preheat your oven to 400 degrees F
  4. Place the pumpkin in a casserole dish and brush with the olive oil.
  5. Sprinkle with the salt and pepper.
  6. Place the dish in the oven and roast the pumpkin for 20 minutes.
  7. Remove the pumpkin from the oven and sprinkle with the parsley, sage, and thyme. Toss together gently so as not to break the pumpkin wedges.
  8. Sprinkle the nuts across the seasoned pumpkin and then top with the parmesan cheese.
  9. Place the pumpkin under a hot broiler for one minute to quickly brown the cheese.
  10. Serve while hot.
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