Baked Stuffed Pumpkin

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Title: Baked Stuffed Pumpkin
Categories: Fruits, Diabetic, Low-fat/cal
Yield: 8 servings

2 lb Pumpkin, washed 1 ts Ground cinnamon
2 Apples, cored, quartered 1/2 ts Ground nutmeg
1/2 c Pineapple chunks 1/4 ts Ground cloves
1/2 c Broken walnuts

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

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