Recipe - Stuffed Pumpkins With Herbs And Bread Crumbs

4 Pumpkins, miniature (about
4 to 5 inches in diameter)
2 cup Bread, rye or whole wheat;
cubed
One half cup Carrots; thinly cut or sliced up
1 cup Onion; minced
One half cup Vegetable broth
One half cup Celery; minced
1 teaspoon Oregano; dried
One half teaspoon Black pepper; ground
One fourth cup Parsley, fresh; minced
1 teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini