Stuffed pumpkins with herbs & bread crumbs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pumpkins, miniature (about 4 to 5 inches in diameter) | |
| 2 | cups | Bread, rye or whole wheat; cubed |
| ½ | cup | Carrots; thinly sliced |
| 1 | cup | Onion; diced |
| ½ | cup | Vegetable broth |
| ½ | cup | Celery; diced |
| 1 | teaspoon | Oregano; dried |
| ½ | teaspoon | Black pepper; ground |
| ¼ | cup | Parsley, fresh; minced |
| 1 | teaspoon | Olive oil or apple juice |
Directions
Preheat oven to 325 degrees. 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. Serves 4.
Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber.
Source: Vegetarian Times, October 1993/MM by DEEANNE