* Exported from MasterCook *

Stuffed Pumpkins With Herbs & Bread Crumbs

Recipe By : Vegetarian Times, Oct 1993
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Pumpkin

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pumpkins (4 to 5")
2 c Rye or whole wheat bread --
- 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 Fresh parsley -- minced
1 ts Olive oil or apple juice

Preheat oven to 325?F. 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 for
45 minutes, or until pumpkin shells are tender. Serve hot.

Yield: 4 Servings

Per serving: 159 cal, 4 g prot, 2 g fat, 30 g carbs, 0 mg chol,
209 mg sod, 6 g fiber

Formatted by: Dianne Smith (Deeanne)


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