Stuffed Thanksgiving Pumpkins (Diabetic Friendly)

• 8 small fresh pumpkin (baby)
• 1/3 cup vegetable stock
• 1/2 cup onion (finely chopped)
• 2 large garlic cloves (minced)
• 1/2 teaspoon dried sage
• 1/2 teaspoon thyme
• 1 cup whole wheat breadcrumbs
• 1/4 cup nuts (toasted (your favorite)
• 1/3 cup celery (finely chopped)
• 1/4 cup dried apricot (chopped)
• 1/2 cup nutritional yeast flakes, grated
• salt

1. Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
2. In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
3. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
4. heat and stir in remaining ingredients.
5. Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.).
6. Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to over bake the pumpkins, because they will split.

pumpkin, vegetable stock, onion, garlic, sage, thyme, whole wheat breadcrumbs, nuts, celery, apricot, nutritional yeast, salt

Taken from www.food.com/recipe/stuffed-thanksgiving-pumpkins-diabetic-friendly-185776 (may not work)