INGREDIENTS

INSTRUCTIONS

Preheat oven to 375. Halve pumpkin crosswise and scoop out seeds and
strings. Place pumpkin halves in a large baking dish, shallow side down.
Bake, uncovered, for two hours, or until fork tender. Remove from oven and
cool. Scrape pulp from shells and puree in a food processor. Add salt. Use
immediately in any recipes calling for pumpkin puree or freeze for future
use.
Per serving: 145 Calories; 1g Fat (3% calories from fat); 6g Protein; 36g
Carbohydrate; 0mg Cholesterol; 139mg Sodium
NOTES : Yields: 1 quart (four cup servings)
Recipe by: Unknown
Posted to recipelu-digest Volume 01 Number 190 by "Anita A. Matejka"
<matejka@bga.com> on Nov 2, 97

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