Stuffed Thanksgiving Pumpkins

Name: Stuffed Thanksgiving Pumpkins
Total time: P1H
Yield: 8
Cuisine: Fusion
Ingredients: pumpkins; vegetable stock; onions; garlic; sage leaves; thyme; bread crumbs; pine nuts; celery; apricots; nutritional yeast flakes; soy sauce, tamari

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

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

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.