Stuffed Thanksgiving Pumpkins

Recipe Ingredients

8		Baby pumpkins
1/3 cup	78ml	Low-sodium vegetable broth
		= (or water)
1/2 cup	31g / 1.1oz	Finely-chopped onion
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
1/2 teaspoon	2.5ml	Dried sage leaves
1/2 teaspoon	2.5ml	Dried thyme
1 cup	146g / 5.1oz	Whole-wheat bread crumbs
1/2 cup	73g / 2.6oz	Grated part-skim mozzarella cheese - (optional)
1/3 cup	36g / 1.3oz	Finely-chopped celery
1/4 cup	59ml	Toasted pine nuts - (optional)
1/4 cup	36g / 1.3oz	Chopped dried apricots
		Low-sodium soy sauce or salt - to taste

Recipe Instructions

Preheat oven to 350 degrees. Slice off top 1/2 inch of each pumpkin and scoop out seeds. On ungreased cookie sheet, bake pumpkins for 15 minutes.

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.

Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.)

Bake until stuffing is lightly browned and heated through, about 15 minutes. Be careful not to overbake pumpkins because they will split.

This recipe yields 8 servings.

Per Serving: 54 Cal; 3g Prot; 1g Total Fat (1 Sat. Fat); 7g Carb.; 4mg Chol; 78mg Sod.; 1g Fiber.

Source:
Vegetarian Times, November 2001

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