Stuffed Thanksgiving Pumpkins
- 8 baby pumpkins
- 13 cup low-sodium vegetable broth or water
- 1/2 cup finely chopped onion
- 2 large cloves garlic, minced
- 1/2 tsp. dried sage leaves
- 1/2 tsp. dried thyme
- 1 cup whole wheat bread crumbs
- 1/2 cup grated part-skim mozzarella cheese (optional)
- 13 cup finely chopped celery
- 1/4 cup toasted pine nuts (optional)
- 1/4 cup chopped dried apricots
- Low-sodium soy sauce or salt to taste
- Preheat oven to 350F.
- Slice off top 1/2 inch of each pumpkin and scoop out seeds.
- On ungreased cookie sheet, bake pumpkins for 15 minutes.
- In large skillet, heat broth or water to simmering over medium-high heat.
- Add onion and cook, stirring frequently, until onion has softened but not browned, about 8 minutes.
- Add garlic, sage, thyme and bread crumbs.
- Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
- Lightly fill pumpkins with stuffing.
- (Any remaining stuffing may be baked separately in a lightly oiled baking dish.)
- Bake until stuffing is lightly browned and heated through, about 15 minutes.
- Be careful not to overbake pumpkins because they will split.
pumpkins, vegetable broth, onion, garlic, sage, thyme, whole wheat bread crumbs, mozzarella cheese, celery, nuts, apricots, soy sauce
Taken from www.vegetariantimes.com/recipe/stuffed-thanksgiving-pumpkins/ (may not work)