Stuffed Pumpkins with Herbs and Bread Crumbs

1 hours Prep: 15 minutes Cook: 45 minutes

48 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	pumpkins	miniature
2	cups	bread	rye or whole wheat, cubed
1/2	cup	carrots	thinly sliced
1	cup	onion	diced
1/2	cup	vegetable stock
1/2	cup	celery	diced
1	teaspoon	oregano	dried
1/2	teaspoon	black pepper
1/4	cup	parsley leaves	fresh, minced
1	teaspoon	olive oil

Directions

Preheat oven to 325 degrees F.

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.

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Nutrition Facts

Serving Size 104g

Amount per Serving

Calories 48 33% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 155mg	6%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	6%
Sugars 3.0g
Protein 1.0g	3%

Vitamin A	69%		Vitamin C	16%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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