Nutrition Facts
| Serving Size | 30 |
| Calories | 0 |
| Calories from Fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Total Carbohydrate | 7 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Proteins | 1 g |
| Vitamin A | 150% DV |
| Vitamin C | 10% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 6 |
| Preparation Time | 1 hour, 30 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Medium pumpkin | 1 |
Directions
- 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.
Diabetic Exchange
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.