Stuffed Pumpkins With Herbs & Bread Crumbs

Ingredients & Directions


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 fiber.


Yields
4 Servings

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