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Stuffed Pumpkins with Herbs and Bread Crumbs

 

10

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

4 each pumpkins
miniature
*
2 cups bread
rye or whole wheat, cubed
*
½ cup carrots
thinly sliced
1 cup onions
diced
½ cup vegetable stock
½ cup celery
diced
1 teaspoon oregano
dried
½ teaspoon black pepper
¼ cup parsley leaves
fresh, minced
1 teaspoon olive oil

Directions

Preheat oven to 325℉ (160℃).

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 3632% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 59% Vitamin C 16%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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