VT THX: Stuffed Thanksgiving Pumpkins

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* Exported from MasterCook *

 

Stuffed Thanksgiving Pumpkins

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 142

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Main Dishes, Vegetarian

Side Dishes Vegetables

Vegetarian Times Thanksgiving Menu 8

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 baby pumpkins

1/3 cup vegetable stock or water

1/2 cup finely chopped onion

2 large garlic clove -- minced

1/2 teaspoon dried sage leaves

1/2 teaspoon dried thyme

1 cup whole-wheat bread crumbs

1/4 cup toasted pine nuts -- (optional)

1/3 cup finely chopped celery

1/4 cup chopped dried apricots

1/2 cup grated part-skim mozzarella cheese -- (optional)

Low-sodium soy sauce or salt -- to taste

 

MAKES 8 SERVINGS

 

Look for miniature pumpkins at the supermarket from late October through

December. Hollowed out, they make charming tureens for individual servings

of soup or this delicious herb and vegetable stuffing.

 

Preheat oven to 350F. 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

and add onion. Stir well and cook, stirring frequently, 8 minutes, or

until onions are softened but not browned. Add garlic, sage, thyme and

bread crumbs. Cook, stirring, 1 minute, then remove 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 15 minutes, or until stuffing is lightly browned and heated

through. Be careful not to overbake pumpkins, because they will split.

 

Per Serving: 152 Calories; 6g Protein; 4g Fat; 28g Carbohydrates; 0mg

Cholesterol; 249mg Sodium; 5g Fiber.

 

 

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