Baked Stuffed Pumpkin

Title:
Baked Stuffed Pumpkin

Yield:
8 Servings

Categories:
Fruits,
Diabetic




Ingredients:





     2 lb Pumpkin, washed


     2    Apples, cored, quartered


   1/2 c  Pineapple chunks


   1/2 c  Broken walnuts


     1 ts Ground cinnamon


   1/2 ts Ground nutmeg


   1/4 ts 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 1986 Shared but not tested by


 Elizabeth Rodier Nov 93


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip