|Calories from Fat||0|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Total Carbohydrate||7 g|
|Dietary Fiber||2 g|
|Vitamin A||150% DV|
|Vitamin C||10% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
|Preparation Time||1 hour, 30 minutes|
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
|Medium pumpkin||1 |
- Preheat oven to 300°F.
- Cut pumpkin into small manageable pieces and cut off pith and seeds.
- Place cut pumpkin, skin side up, in a large roasting pan. Add ¼ cup water, and bake uncovered for 1 hour or until tender.
- Remove from oven, and allow pumpkin to cool.
- When cooled, cut away skin, and mash or puree the pumpkin flesh.
- Use in any recipe that calls for canned pureed pumpkin.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.