Baked Stuffed Pumpkin
Yield
8 servingsPrep
?Cook
90 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pumpkin
washed |
|
| 2 | each |
apples
cored, quartered |
|
| ½ | cup |
pineapple chunks
|
*
|
| ½ | cup |
walnuts
broken |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves, ground
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pumpkin
washed |
|
| 2 | each |
apples
cored, quartered |
|
| 118 | ml |
pineapple chunks
|
*
|
| 118 | ml |
walnuts
broken |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves, ground
|
|
Directions
Cut the top off the pumpkin and remove the seeds. Place cut side down in a baking pan and bake at 350℉ (180℃) for about 40 minutes or until soft.
With a metal spoon, scrape out the cooked pumpkin, leaving a ⅛ to ¼ 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℉ (200℃) oven for 45 minutes or until the filling is hot.
