Stuffed, Pumpkins, Herbs, Bread, Crumbs

Recipe: Stuffed Pumpkins With Herbs And Bread Crumbs

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

Instructions:

  1. juice 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.
  2. 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
  3. 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.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)