Stuffed pumpkins with herbs & bread crumbs
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Stuffed pumpkins with herbs & bread crumbs
  Herbs    Bread    Vegetarian  
Last updated 6/12/2012 1:25:21 AM. Recipe ID 59249. Report a problem with this recipe.
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      Title: Stuffed pumpkins with herbs & bread crumbs
 Categories: Vegetarian, Main dish
      Yield: 4 Servings
 
      4    Pumpkins, miniature (about
           -4 to 5 inches in diameter)
      2 c  Bread, rye or whole wheat;
           -cubed
    1/2 c  Carrots; thinly sliced
      1 c  Onion; diced
    1/2 c  Vegetable broth
    1/2 c  Celery; diced
      1 ts Oregano; dried
    1/2 ts Black pepper; ground
    1/4 c  Parsley, fresh; minced
      1 ts Olive oil or apple
           -juice
 
  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.
  




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Recipe ID 59249 (Apr 03, 2005)

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