Japanese (Kabocha) Pumpkin

This is a recipe from "Me Ke 'Ano Kuloko" which features healthy island cuisine from many of the ethnic cultures in Hawaii. Kabocha, is a Japanese pumpkin with orange flesh and edible green skin.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  lbs Japanese pumpkin (kabocha)
• 1  tablespoon  dried shrimp (ebi)
• 1  tablespoon canola oil
• 1  tablespoon sugar (or splenda)
• 1  tablespoon low sodium soy sauce
• 2  cups water

Directions

1. Cut pumpkin in half. Clean out seeds and rinse leaving the skin on. Cut into bite-sized pieces and set aside. Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. Add pumpkin and simmer for 10 minutes, stirring once. Continue to simmer another 10 minutes or until done. Pumpkin is done when it is easily pierced with a fork or toothpick. Do not overcook or the pumpkin will become mushy.
2. Dried shrimp, ebi, can be found in the oriental section of most supermarkets. You can use shrimp bullion or fish stock instead.
3. Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange. ww points 2.