Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pumpkins, miniature (about
-4 to 5 inches in diameter)
2 c Bread, rye or whole wheat
-cubed
1/2 c Carrots -- thinly sliced
1 c Onion -- diced
1/2 c Vegetable broth
1/2 c Celery -- diced
1 t Oregano -- dried
1/2 ts Black pepper -- ground
1/4 c Parsley, fresh -- minced
1 t Olive oil or apple
-juice
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
