Baked Stuffed Pumpkin Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pumpkin, washed
2: Apples, cored, quartered
1/2 cup: Pineapple chunks,
1/2 cup: Broken walnuts,
1 tsp: Ground cinnamon,
1/2 tsp: Ground nutmeg,
1/4 tsp: Ground cloves,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp