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

1. Preheat oven to 325F (160C).
2. Cut off pumpkin tops and set aside to use as covers.
3. Scoop out seeds and membranes, set aside for another use.
4. Set pumpkin shells on a large baking sheet.
5. In a medium bowl, combine remaining ingredients and toss well.
6. Pack tightly into pumpkin cavities.
7. Cover with tops.
8. Bake 45 minutes, or until pumpkin shells are tender.
9. 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)