Stuffed Pumpkins With Herbs & Bread Crumbs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Pumpkins, miniature, about 4 to 5 inches in diameter
2 cup: Bread, rye or whole wheat, cubed
1/2 cup: Carrots, thinly sliced
1 cup: Onion, diced
1/2 cup: Vegetable broth,
1/2 cup: Celery, diced
1 tsp: Oregano, dried
1/2 tsp: Black pepper, ground
1/4 cup: 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
Source from luhu.jp
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
Source from luhu.jp