2 lb pumpkin, washed
2 apples, cored, quartered
1/2 cup pineapple chunks
1/2 cup broken walnuts
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Directions
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
Servings: 8 servings
Baked Stuffed Pumpkin Recipe brought to you by Recipe Ideas
Categories: Pumpkin; Squash; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced way back into the distant past, certainly as far as early Egypt, and possibly even further than that. However, generally, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
As our culinary historical trip moves on a few more years we have a couple of interesting cookery books from the 14th Century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals served to the rich and wealthy people of those days. By the arrival of the 1900s, cooking publications were increasing in popularity due to more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Baked Stuffed Pumpkin recipe.
