Stuffed Pumpkin
Contributed by Cathy

Recipe By     : Real Food for Real People
Serving Size  : 8    Preparation Time :0:00
Categories    : Diabetic                         Fruits
                Vegetables                       Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Pumpkin
   2                    Apples
     1/2  cup           Pineapple -- chunks or tidbits
     1/2  cup           Walnuts -- broken
   1      teaspoon      Cinnamon
     1/2  teaspoon      Nutmeg
     1/4  teaspoon      Cloves

Wash pumpkin, then cut the top off the pumpkin and remove the seeds.  Wash
inside of pumpkin, then place cut side down in appropriate sized baking pan
and bake at 350  degrees F for about 40 minutes or until soft.  With a
sturdy metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch
thick shell.  Set aside.  Process the apples in a food processor until
chunky.  Add the remaining ingredients and process until just mixed.  Spoon
into the pumpkin shell.  Place top on pumpkin and bake in 400 degree F oven
for 45 minutes or until the filling is heated clear through.

1 vegetable exchange, 1 fruit, 1 fat

55.0 Calories, 1.3 Fat, 1.3 Protein, 11.2 Carb., 0 Chol., 1 Sodium