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Stuffed Pumpkins with Herbs & Bread Crumbs

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Submitted by ken7211

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

4 4
EACH EACH PUMPKINS
miniature *
2 473
CUPS ML BREAD
rye or whole wheat, cubed *
½ 118
CUP ML CARROTS
thinly sliced
1 237
CUP ML ONIONS
diced
½ 118
½ 118
CUP ML CELERY
diced
1 5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML PARSLEY LEAVES
fresh, minced
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 36 32% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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