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Stuffed Thanksgiving Pumpkins




Source of Recipe


www


List of Ingredients




8 ea pumpkins, baby
1/3 c vegetable stock OR water
1/2 c onion, finely chopped
2 ea garlic cloves, minced
1/2 ts sage leaves, dried
1/2 ts thyme
1 c bread crumbs, whole wheat
1/4 c pine nuts, toasted (optional)
1/3 c celery, finely chopped
1/4 c apricots, dried, chopped
1/2 c nutritional yeast flakes, grated
1 x soy sauce, low sodium, to taste


Recipe



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 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 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.