Stuffed Thanksgiving Pumpkins (Diabetic Friendly) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These are the cutest things! and they don't taste 1/2 bad either. They are quite popular here at my house and not hard to make (always a +). I haven't tried this with the yeast, I just add another 1/2 cup of bread crumbs. I hope you enjoy them. P.S. The pumpkins that I use are called Sugar Babys in my area. Ingredients:
8 small fresh pumpkin (baby) |
1/3 cup vegetable stock |
1/2 cup onion (finely chopped) |
2 large garlic cloves (minced) |
1/2 teaspoon dried sage |
1/2 teaspoon thyme |
1 cup whole wheat breadcrumbs |
1/4 cup nuts (toasted (your favorite) |
1/3 cup celery (finely chopped) |
1/4 cup dried apricot (chopped) |
1/2 cup nutritional yeast flakes, grated |
salt |
Directions:
1. 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.
2. In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
3. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
4. heat and stir in remaining ingredients.
5. Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.).
6. 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.
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