Instructions: 1 Pumpkin, per serving

Wash pumpkins thoroughly with warm, soapy water. Rinse well. Cut off top of squash as you would a jack-o-lantern. Remove seeds, replace top, and put in shallow baking pan filled with about 1/4-inch of water. Cover with foil and bake at 375F until tender, when pierce with a fork, about 30 minutes.

Main dish: Ground turkey filling as in stuffed bell peppers. Use your own recipe, and prepare as you would peppers.

Dessert: Bake as above, but place, teaspoon candied ginger in cavity before baking. Cool thoroughly. Fill with low-fat instant vanilla custard or pudding and chill. Sprinkle with nutmeg before serving.

less than 1 gram of fat
1 gram of protein

NOTES : This is for the mini pumpkins but I dont see why we cant extend the idea to the larger squash. For a cold dessert: they suggest baking the cored squash with some candied ginger. Cool thoroughly.

Fill with low-fat instant vanilla custard or pudding and chill.

Sprinkle with nutmeg and serve.

Good things do come in small packages. What to do with those leftover mini pumpkins? You and your kids may want to eat them.

Yes, theyre edible and delicious. Called Sweet Dumplings, this squash packs a real nutritional punch, full of beta carotene, and rich in complex carbohydrates.

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