Stuffed Thanksgiving Pumpkins
Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.
Yield
8 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pumpkins
baby |
* |
| ⅓ | 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) |
|
| ⅓ | cup |
celery
finely chopped |
|
| ¼ | cup |
apricots
dried, chopped |
*
|
| ½ | cup |
nutritional yeast flakes
grated |
*
|
| 1 | x |
soy sauce, tamari
low sodium, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pumpkins
baby |
* |
| 79 | ml |
vegetable stock
|
|
| 118 | ml |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2.5 | ml |
sage leaves
dried |
*
|
| 2.5 | ml |
thyme
|
*
|
| 237 | ml |
bread crumbs
whole wheat |
|
| 59 | ml |
pine nuts
toasted (optional) |
|
| 79 | ml |
celery
finely chopped |
|
| 59 | ml |
apricots
dried, chopped |
*
|
| 118 | ml |
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.
