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Stuffed Thanksgiving Pumpkins Recipe
8 baby pumpkins 1/3 cup water (or vegetable stock) 1/2 cup fresh chopped onion 2 medium garlic cloves, minced 1/2 tsp ground sage leaves 1/2 tsp ground thyme 1 cup bread crumbs, whole wheat 2 oz pine nuts, optional 1/3 cup fresh chopped celery 2 oz. dried apricots, chopped 1/2 cup part skim shredded mozzarella 1 pinch low sodium soy sauce (or salt, to taste) Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. In a large skillet over medium-high heat, heat stock or water to simmering and add onion. Stir well and cook, stirring frequently, 8 minutes, or until onions are softened but not browned. Add garlic, sage, thyme and bread crumbs. Cook, stirring1 minute, then remove from heat and stir in remaining ingredients. Lightly fill pumpkins with stuffing. Bake 15 minutes, or until stuffing is lightly browned and heated through.
172.8 calories 38.2 carbohydrates 3.2 grams fiber 5.8 sugars 0.9 grams fat 27.1 mgs potassium 5.9 grams protein 129 mg sodium Three Cheese Whipped Potato Recipe
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