Baked Stuffed Pumpkin from Healthy Diabetic Recipes

Baked Stuffed Pumpkin Recipe

Recipe Ingredients:

2 lb 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

Recipe Instructions:

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

Servings: 8

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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