Stuffed Pumpkins with Herbs and Bread Crumbs
- 4 each pumpkins miniature
- 2 cups bread rye or whole wheat, cubed
- 1/2 cup carrots thinly sliced
- 1 cup onions diced
- 1/2 cup vegetable stock
- 1/2 cup celery diced
- 1 teaspoon oregano dried
- 1/2 teaspoon black pepper
- 1/4 cup parsley leaves fresh, minced
- 1 teaspoon olive oil
- Preheat oven to 325F (160C).
- 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.
bread rye, carrots, onions, vegetable stock, celery, oregano, black pepper, parsley, olive oil
Taken from recipeland.com/recipe/v/stuffed-pumpkins-herbs-bread-cr-36088 (may not work)