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Mini Pumpkin Bake
8 baby pumpkins
1/3 cup vegetable stock or water
1/2 cup onion, finely chopped
2 large garlic cloves, minced
1/2 tsp sage leaves, dried
1/2 tsp thyme
1 cup bread crumbs, whole wheat
1/4 cup toasted pine nuts
1/3 cup celery, finely chopped
1/4 cup dried apricots, chopped
1/2 cup nutritional yeast flakes, grated
low sodium soy sauce to taste
Preheat oven to 350 degrees. 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. Add onions and cook until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, one 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. Serves 8.
recipe courtesy Recipe Source