Stuffed Thanksgiving Pumpkins

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* Exported from MasterCook *

 

Stuffed Thanksgiving Pumpkins

 

Recipe By : Vegetarian Times Magazine, November 2001, page 38

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 baby pumpkins

1/3 cup low-sodium vegetable broth

OR water

1/2 cup finely chopped onion

2 large garlic cloves -- minced

1/2 teaspoon dried sage leaves

1/2 teaspoon dried thyme

1 cup whole wheat broad crumbs

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

1/3 cup finely chopped celery

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

1/4 cup chopped dried apricots

Low-sodium soy sauce or salt -- to taste

 

8 SERVINGS

 

Look for baby pumpkins from late October through December. Hollowed out,

they make charming tureens for individual servings of soup or this

delicious herb and vegetable stuffing.

 

1. Preheat oven to 350F. Slice off top inch of each pumpkin and scoop out

seeds. On ungreased cookie sheet, bake pumpkins for 15 minutes.

 

2. In large skillet, heat broth or water to simmering over medium-high

heat. Add onion and cook, stirring frequently until onion has softened but

not browned, about 8 minutes. Add garlic, sage, thyme and bread

crumbs. Cook, stirring, 1 minute, then remove from heat and stir in

remaining ingredients.

 

3. Lightly fill pumpkins with stuffing. (Any remaining stuffing may be

baked separately in a lightly oiled baking dish.)

 

4. Bake until stuffing is lightly browned and heated through, about 15

minutes. Be careful not to overbake pumpkins because they will split.

 

PER SERVING: 54 CALORIES; 3 G PROTEIN; 1 G TOTAL FAT (1 G SATURATED FAT); 7

G CARBOHYDRATE; 4 MG CHOLESTEROL; 78 MG SODIUM; 1 G FIBER

 

 

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