Stuffed Thanksgiving Pumpkins

• 8 each pumpkins baby
• 13 cup vegetable stock
• 1/2 cup onions finely chopped
• 2 cloves garlic minced
• 1/2 teaspoon sage leaves dried
• 1/2 teaspoon thyme
• 1 cup bread crumbs whole wheat
• 1/4 cup pine nuts toasted (optional)
• 13 cup celery finely chopped
• 1/4 cup apricots dried, chopped
• 1/2 cup nutritional yeast flakes grated
• 1 x soy sauce, tamari low sodium, to taste

1. Preheat oven to 350 degres.
2. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds.
3. Bake pumpkins for 15 minutes.
4. In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned.
5. Add garlic, sage, thyme, and bread crumbs.
6. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
7. Lightly fill pumpkins with stuffing.
8. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.)
9. Bake for 15 minutes, or until stuffing is lightly browned and heated through.
10. Be careful not to overbake the pumpkins, because they will split.
11. Serves 8.

pumpkins baby, vegetable stock, onions, garlic, sage, thyme, bread crumbs, nuts, celery, apricots dried, nutritional yeast, soy sauce

Taken from recipeland.com/recipe/v/stuffed-thanksgiving-pumpkins-1138 (may not work)