If you are watching the carbs, try pumpkin wedges instead of potato wedges.
Peel your pumpkin and cut into wedge shapes. Boil your pumpkin wedges until they are soft but still relatively firm.
Remove from water and place on a baking tray.
Drizzle 1 tablespoon of olive oil over your wedges, sprinkly with some paprika and chives (salt if necessary – according to taste)
Bake in a hot oven for 45-60 minutes… the outside of your pumkin wedges will look wrinkled then crisp.
Try serving with a low fat sour yogurt and garlic and chive dip
Want to freeze your wedges?
After boiling them let them cool.
Once completely cool, sprinkle with herbs and dust lightly with flour (Stress lightly – you do not want clumps of dough mixed in with your wedges!)
Put in plastic bag and freeze.