Stuffed Pumpkins With Herbs And Bread Crumbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Main dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | Pumpkins, miniature about | |
| 4 to 5 inches in | ||
| diameter | ||
| 2 | c | Bread, rye or whole wheat |
| cubed | ||
| 1/2 | c | Carrots, thinly sliced |
| 1 | c | Onion, diced |
| 1/2 | c | Vegetable broth |
| 1/2 | c | Celery, diced |
| 1 | t | Oregano, dried |
| 1/2 | t | Black pepper, ground |
| 1/4 | c | Parsley, fresh minced |
| 1 | t | Olive oil or apple |
| juice | ||
| g fiber. |
INSTRUCTIONS
Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes; set aside for another use. Set pumpkin shells on a large baking sheet. In a medium bowl, combine remaining ingredients and toss well. Pack tightly into pumpkin cavities.Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Serve hot. Serves 4. Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; Source: Vegetarian Times, October 1993/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“As a former fetus, I oppose abortion…”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: 6
Total Fat: <1g
Cholesterol: <1mg
Sodium: 228.7mg
Potassium: 233.9mg
Carbohydrates: 10.5g
Fiber: 2.1g
Sugar: 3g
Protein: 1.6g