Pumpkin is very low in carbs and can be used to replace some of the flour and starch in traditional recipes because it is so high in fiber. It is also a terrific sub for potatoes and yams in our Fall and Winter menus. I have missed being able to make some of my favorite pumpkin recipes while recovering from vitamin A toxicity. See my post about the “Scariest Vegetable,”* but I found a solution: white pumpkin varieties contain little or no vitamin A. However,…
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