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 hour, 25 minutes
Total Time: 1 hour, 45 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 to the pumpkin 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.
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 to the pumpkin 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.
