"Stuffed Thanksgiving Pumpkins"
| Ingredients | | | 8 | each | pumpkins, baby | | | 1/3 | cup | vegetable stock OR water | | | 1/2 | cup | onion, finely chopped | | | 2 | each | garlic cloves, minced | | | 1/2 | teaspoon | sage leaves, dried | | | 1/2 | teaspoon | thyme | | | 1 | cup | bread crumbs, whole wheat | | | 1/4 | cup | pine nuts, toasted (optional) | | | 1/3 | cup | celery, finely chopped | | | 1/4 | cup | apricots, dried, chopped | | | 1/2 | cup | nutritional yeast flakes, grated | | | 1 | | soy sauce, low sodium, to taste | | | | | |
Directions:
| Preheat oven to 350 degres. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.) Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to overbake the pumpkins, because they will split.
Serves 8.
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