Stuffed pumpkins with herbs and bread crumbs

4 servings

Ingredients

Quantity Ingredient
4 Pumpkins, miniature (about 4 to 5 inches in diameter)
2 cups Bread, rye or whole wheat; cubed
½ cup Carrots; thinly sliced
1 cup Onion; diced
½ cup Vegetable broth
½ cup Celery; diced
1 teaspoon Oregano; dried
½ teaspoon Black pepper; ground
¼ cup Parsley, fresh; minced
1 teaspoon Olive oil or apple juice

Directions

Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes; set aside for another use. Set pumpkin shells on a large baking sheet.

In a medium bowl, combine remaining ingredients and toss well. Pack tightly into pumpkin cavities.Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Serve hot. Serves 4.

Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber.

Source: Vegetarian Times, October 1993/MM by DEEANNE

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