Baked Stuffed Pumpkin Recipe

Serves: 8

Ingredients

  • 2 lb Pumpkin, washed
  • 2 Apples, cored, quartered
  • 1/2 cup Pineapple chunks canned in own juice or canned in water
  • 1/2 cup Broken walnuts
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves

Preparation:

  1. Cut the top off the pumpkin and remove the seeds. Place cut side
    down in a baking pan and bake at 350 F for about 40 minutes or until
    soft.
  2. With a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to
    1/4 inch thick shell.
  3. Process the apples in a food processor until
    chunky. Add the remaining ingredients and process until just mixed.
  4. Spoon into the pumpkin shell. Cover with the top. Bake in 400 F
    oven for 45 minutes or until the filling is hot.

Nutritional information per serving:

118 calories 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3
mg sodium, 376 mg potassium, 0 cholesterol
Food Exchanges: 1 vegetable exchange, 1 fruit, 1 fat

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

In the event that you find that this Baked Stuffed Pumpkin recipe is not appropriate for diabetics, please contact us and and we will review your suggestions.

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