Stuffed Thanksgiving Pumpkins

By á-174942

Ingredients

• 8 baby pumpkins
• 1/3 cup low-sodium vegetable broth (or water)
• 1/2 cup finely-chopped onion
• 2 large garlic cloves minced
• 1/2 teaspoon dried sage leaves
• 1/2 teaspoon dried thyme
• 1 cup whole-wheat bread crumbs
• 1/2 cup grated part-skim mozzarella cheese (optional)
• 1/3 cup finely-chopped celery
• 1/4 cup toasted pine nuts (optional)
• 1/4 cup chopped dried apricots
• Low-sodium soy sauce or salt to taste

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. Slice off top 1/2 inch of each pumpkin and scoop out seeds. On ungreased cookie sheet, bake pumpkins for 15 minutes.

In large skillet, heat broth or water to simmering over medium-high heat. Add onion and cook, stirring frequently, until onion has softened but not browned, about 8 minutes. 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 until stuffing is lightly browned and heated through, about 15 minutes. Be careful not to overbake pumpkins because they will split.

This recipe yields 8 servings.

Per Serving: 54 Cal; 3g Prot; 1g Total Fat (1 Sat. Fat); 7g Carb.; 4mg Chol; 78mg Sod.; 1g Fiber.