Baked Stuffed Pumpkindiabetic, fruits, lowfat 2 lb pumpkin, washed 2 apples, cored, quartered 1/2 cup pineapple chunks 1/2 cup broken walnuts 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon 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 |
