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;
           -grated
           Soy sauce, low sodium; to
           -taste
 
  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