Stuffed thanksgiving pumpkins
Thanksgiving Vegetarian Holiday
Last updated 6/12/2012 1:25:22 AM. Recipe ID 59280. Report a problem with this recipe.
Title: Stuffed thanksgiving pumpkins
Categories: Vegetarian, Main dish, Holiday
Yield: 8 Servings
8 Pumpkins, baby
1/3 c Vegetable stock or water
1/2 c Onion; finely chopped
2 lg Garlic cloves; minced
1/2 ts Sage leaves, dried
1/2 ts Thome
1 c Bread crumbs, whole wheat
1/4 c Pine nuts; toasted (opt)
1/3 c Celery; finely chopped
1/4 c Apricots, dried; chopped
1/2 c Nutritional yeast flakes;
Soy sauce, low sodium; to
Preheat oven to 350 degres. Slice off the top 1/2 inch of each
pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
In a large skillet over medium-high heat, heat stock or water to
simmering until onions are softened but not browned. Add garlic,
sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remeove
from heat and stir in remaining ingredients. Lightly fill pumpkins
with stuffing. (Any remaining stuffing may be baked separately in a
lightly oiled baking dish.)
Bake for 15 minutes, or until stuffing is lightly browned and heated
through. Be careful not to overbake the pumpkins, because they will
split. Serves 8.
From the files of DEEANNE
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