| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish |
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 |
ts |
Oregano; dried |
| 1/2 |
ts |
Black pepper; ground |
| 1/4 |
c |
Parsley, fresh; minced |
| 1 |
ts |
Olive oil or apple juice |
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; 6 g
fiber.
Source: Vegetarian Times, October 1993/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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