Name: Baked Stuffed Pumpkin
Ingredients: 2 lb Pumpkin, washed; 2 Apples, cored, quartered; 1/2 c Pineapple chunks; 1/2 c Broken walnuts; 1 ts Ground cinnamon; 1/2 ts Ground nutmeg; 1/4 ts Ground cloves

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CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Fruits, Diabetic, Low-fat/cal	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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