Baked Stuffed Pumpkin

Yield: 8 servings

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

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 Shared but not tested by Elizabeth Rodier


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