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Stuffed Pumpkins With Herbs And Bread Crumbs
Serves 4
4 pumpkin, miniature (about 4 to 5 inches in diameter)
1/2 c vegetable broth
1/2 c celery, diced
2 cups whole wheat bread, cubed; or rye
1 t oregano, dried
1/2 t black pepper, ground
1/2 c carrots, thinly sliced
1/4 c parsley, fresh; minced
1 c onion, diced
1 t olive oil or apple juice
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.
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Stuffed Pumpkin 03