Look for baby pumpkins from late October through December. Hollowed out, they make charming tureens for individual servings of soup or this delicious herb and vegetable stuffing.
- 8 baby pumpkins
- 1/3 cup low-sodium vegetable broth or water
- 1/2 cup finely chopped onion
- 2 large cloves garlic, minced
- 1/2 tsp. dried sage leaves
- 1/2 tsp. 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
- Preheat oven to 350°F. 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.
- Serving Size: 8 Servings
- Calories: 54
- Carbohydrate Content: 7 g
- Cholesterol Content: 4 mg
- Fat Content: 1 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 78 mg