Baked Stuffed Pumpkin
Yield: 8 servings
2 lb Pumpkin, washed 2 Apples, cored, quartered
1/2 cup Pineapple chunks
2/2 cup Broken walnuts 1 tsp Ground cinnamon
3/2 tsp Ground nutmeg
4/4 tsp Ground cloves
Cut the top off the pumpkin and remove the seeds. Place cut side down i a baking pan and bake at 350
F for about 40 minutes or until soft. With a metal spoon, scrape out the cooked pumpkin, leaving a
1/8 to 1/4 inch thick shell. Process the apples in a food processor until chunky. Add the remaining
ingredients and process until just mixed. Spoon into the pumpkin shell. Cover with the top. Bake in
400 F oven for 45 minutes or until the filling is hot.
1 serving 118 calories 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3 mg sodium, 376 mg potassium, 0
cholesterol.
1 vegetable exchange, 1 fruit, 1 fat Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman
Shared but not tested by Elizabeth Rodier
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