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Stuffed Thanksgiving Pumpkins

 

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.
43

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

8 each pumpkins
baby
*
cup vegetable stock
½ cup onions
finely chopped
2 cloves garlic
minced
½ teaspoon sage leaves
dried
*
½ teaspoon thyme
*
1 cup bread crumbs
whole wheat
¼ cup pine nuts
toasted (optional)
cup celery
finely chopped
¼ cup apricots
dried, chopped
*
½ cup nutritional yeast flakes
grated
*
1 x soy sauce, tamari
low sodium, to taste
*

Directions

Preheat oven to 350 degres. Slice off the top ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 8937% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 103mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 3%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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