I can't find it listed anywhere but my guess would be that you could have some in phase2. It should be comparable to sweet potatoes in carb count. If you use canned pumpkin, be sure that it is not pumpkin pie filling (which has lots of sugar).
Some of us have added canned pumpkin to our ricotta desserts (along with some splenda, pumpkin pie spices, and SF/FF instant Butterscotch pudding powder for a wonderful winter flavor.
It's low carb and high fiber so it sounds good for you, but if it's high on the glycemic index maybe that's why I had such blood sugar surges yesterday.. I ate pumpkin two days in a row.. gonna go check my book, hold on. ...... Nope can't find it in there.. I'm gonna check the glycemic index on it. Someone in an earlier post said it's very high.. phooey and geez. I love pumpkin. I think we could reserve it for very special occasions. That's what I'll do. Glad I saw this thread..
I have used butternut squash as a substitute for pumpkin. It tastes the same. I must confess that I don't know the G.I. for butternut squash, but it's a winter squash and winter squash is okay. I figure that it couldn't be any worse than pumpkin.
Ah, Sopgren, I am so gald you said winter squash is OK in phase two. I wasn't sure and had asked, but I put the post in the wrong place. I am still in phase one, but am happy I can have winter squash once in awhile in phase 2. Yum.
I grow different type of squash in my vegetable garden, and it might be worth experimenting to find good substitutes. Near where I live there is an organic/natural supermarket where they sell all kinds of squash in the appropriate season. I suppose that with unusual food (or rare varieties of food) you have to guess the GI by seeing how good it makes you feel.
pumpkin
