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Baked Stuffed Pumpkin Recipe

From American Diabetes Association Holiday Cookbook (Prentice Hall Press), for About.com

This diabetic recipe combines apples, pineapple, and walnuts in a stuffing for pumpkin. You don't have to be on a diet to enjoy this dish.

Prep Time: 20 minutes

Cook Time: 1 hours, 25 minutes

Ingredients:

  • 2 pound 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

Preparation:

Cut the top off the pumpkin and remove the seeds. Place cut side down in a baking pan and bake at 350 degrees 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 pineapple, walnuts, cinnamon, nutmeg, and cloves and process until just mixed. Spoon into the pumpkin shell. Cover with the top. Bake in 400-degree F oven for 45 minutes or until the filling is hot.

Per serving: 118 calories, 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3 mg sodium, 376 mg potassium, 0 cholesterol.

Exchanges: 1 vegetable exchange, 1 fruit, 1 fat

Yield: 8 servings

Recipe Source: American Diabetes Association Holiday Cookbook by Betty Wedman (Prentiss Hall Press)
Reprinted with permission.

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