Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetarian Main dish Holiday
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Pumpkins, baby 1/3 cup of vegetable stock or water 1/2 cup of onion, finely chopped 2 large garlic cloves, minced 1/2 teaspoon of sage leaves, dried 1/2 teaspoon of thyme 1 cup of bread crumbs, whole wheat 1/4 cup of pine nuts, toasted (opt) 1/3 cup of celery, finely chopped 1/4 cup of apricots, dried, chopped 1/2 cup of nutritional yeast flakes, grated Soy sauce, low sodium, to taste
Preheat oven to 350ºF. 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 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 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.
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