Stuffed Pumpkins with Herbs & Bread Crumbs
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pumpkins
miniature |
* |
| 473 | ml |
bread
rye or whole wheat, cubed |
*
|
| 118 | ml |
carrots
thinly sliced |
|
| 237 | ml |
onions
diced |
|
| 118 | ml |
vegetable stock
|
|
| 118 | ml |
celery
diced |
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
parsley leaves
fresh, minced |
|
| 5 | ml |
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.
