• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stuffed Pumpkins with Herbs and Bread Crumbs

  • Recipe Submitted by on

Category: Vegetarian, Main Dish

 Ingredients List

  • 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 ts Oregano; dried
  • 1/2 ts Black pepper; ground
  • 1/4 c Parsley, fresh; minced
  • 1 ts 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. Serves 4.

Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g

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