Photo: recipeland.com

Stuffed Thanksgiving Pumpkins

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Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

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60 minutes Prep: 30 minutes Cook: 30 minutes

93 calories per serving view nutrition facts

8 servings suggest servings

Ingredients

8	each	pumpkins	baby
1/3	cup	vegetable stock
1/2	cup	onion	finely chopped
2	cloves	garlic	minced
1/2	teaspoon	sage leaves	dried
1/2	teaspoon	thyme leaves
1	cup	bread crumbs	whole wheat
1/4	cup	pine nuts	toasted (optional)
1/3	cup	celery	finely chopped
1/4	cup	apricots	dried, chopped
1/2	cup	nutritional yeast flakes	grated
1	x	soy sauce	low sodium, to taste

Directions

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 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.

Reviews

Sounds very good, and would look nice on the Thanksgiving table. Peggy Dieu
over 6 years ago

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Nutrition Facts

Serving Size 44g

Amount per Serving

Calories 93 37% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 147mg	6%
Total Carbohydrate 13.0g	4%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 3.0g	6%

Vitamin A	4%		Vitamin C	3%
Calcium	3%		Iron	6%

* 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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Vegetarian Pot Stickers

Delicious! Really delicious. Next time I want to try making them with some other vegetables. One little pointer about the stock used: I used the water I'd soaked the mushrooms in, and I only needed about 1/2 C, not the whole 2 C recommended. Also, when I added the stock to the hot oil, it spattered like crazy, so it's probably safer to turn the heat off first. I used just 1 T of oil in the pan and it worked fine.

Reviewed by kathmoe