| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish, Holiday |
8 |
Servings |
INGREDIENTS
| 8 |
|
Pumpkins, baby |
| 1/3 |
c |
Vegetable stock or water |
| 1/2 |
c |
Onion; finely chopped |
| 2 |
lg |
Garlic cloves; minced |
| 1/2 |
ts |
Sage leaves, dried |
| 1/2 |
ts |
Thome |
| 1 |
c |
Bread crumbs, whole wheat |
| 1/4 |
c |
Pine nuts; toasted (opt) |
| 1/3 |
c |
Celery; finely chopped |
| 1/4 |
c |
Apricots, dried; chopped |
| 1/2 |
c |
Nutritional yeast flakes; grated |
|
|
Soy sauce, low sodium; to taste |
INSTRUCTIONS
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 remeove 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.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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