A recipe for Stuffed Pumpkins with Herbs and Bread Crumbs. Follow the simple recipe instructions for Stuffed Pumpkins with Herbs and Bread Crumbs shared by other home cooking experts.
Ingredients
4 Pumpkins, miniature (about 4 to 5 inches in diameter)2 c. Bread, rye or whole wheat; cubed
1/2 c. Carrots; thinly sliced
1 c. Onion; diced
1/2 c. Vegetable broth
1/2 c. Celery; diced
1 Tsp. Oregano; dried
1/2 Tsp. Black pepper; ground
1/4 c. Parsley, fresh; minced
1 Tsp. Olive oil or apple juice
Directions
Preheat oven to 325 degrees. 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. Serves 4. Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber. Source: Vegetarian Times, October 1993/MM by DEEANNE
