8 Baby pumpkins
1/3 c Vegetable stock or water
1/2 c Onion; fine chopped
2 lg Garlic cloves; minced
1/2 ts Sage leaves; dried
1/2 ts Thyme
1 c Whole wheat bread crumbs
1/4 c Pine nuts
1/3 c Celery; fine chopped
1/4 c Dried apricots; chopped
1/2 c Nutritional yeast flakes;
- grated
Soy sauce
Set oven @ 350 F/175 C. Slice off the top 1/2" 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 over-bake
the pumpkins, because they will split.
