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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Stuffed Pumpkin

Date Added: December 03, 2009

Ingredients:

2 Pounds Pumpkin washed
2 Unit Apples cored
1/2 Cup Pineapple (20 oz)
1/2 Cup Walnut
1 Teaspoon Ground Cinnamon up to 1/2 teaspoon
1/2 Teaspoon Ground Nutmeg ;
1/4 Teaspoon Ground Cloves (optional)
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Directions:

1. Cut the top off the pumpkin and remove the seeds.

2. Place cut side down i a baking pan and bake at 350 F for about 40 minutes or until soft.

3. With a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell.

4. Process the apples in a food processor until chunky.

5. Add the remaining ingredients and process until just mixed.

6. Spoon into the pumpkin shell. Cover with the top.

7. Bake in 400 F oven for 45 minutes or until the filling is hot.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Pineapple, Walnuts, Fructose Malabsorption, Apple allergies.
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