Healthy Recipes From Fit City
Vegetable-filled Pumpkin
| 1 | Large Pumpkin |
| 2 1/2 cups | Frozen green beans, thawed |
| 3 Tbsp. | Green chiles, canned, chopped |
| 1/4 tsp. | Cumin, ground |
| 1/8 tsp. | Black pepper |
| 1/3 cup | Onion, minced |
| 2 cups | Whole kernel corn, frozen |
| 1/4 cup | Pimentos, chopped |
| 1/4 tsp. | Sugar |
| 1/4 tsp. | Chili powder |
Make a 1-inch cut in either side of the
pumpkin stem. Complete circle, but leave top on pumpkin.
Place pumpkin in large shallow baking dish. Bake 60 minutes
or until tender when pierced with a fork. Remove seeds and
pulp by scraping with a spoon.
Coat a nonstick skillet with cooking spray.
Place over medium high heat until hot. Add onion. Sauté
3 minutes or until tender. Add green beans and remaining
ingredients. Stir well. Cover. Reduce heat and simmer mixture
about 12 minutes or until green beans are tender.
Spoon mixture into pumpkin shell and cover
with pumpkin top. Bake at 375 degrees for 30 minutes or
until heated.
Makes 10 servings. 47.3 calories per serving.
---Submitted by Palmira Arellano, Methodist Healthcare and a volunteer with The Health Collaborative.