Stuffed Thanksgiving Pumpkins (Diabetic Friendly)
"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."
photo by Outta Here
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
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
- 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 to simmering and cook onions until softened but not browned.
- Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
- heat and stir in remaining ingredients.
- 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.
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Reviews
-
Those little Sugar Babies are just the greatest, I think, as is this recipe for using them to really, really dress up any dining table or buffet! I used toasted pecans, which I'd toasted for some other recipes as well, & then used crumbs from one of my favorite breads, Orowheat's Winter Wheat bread! And, I've already passed this recipe on to a handful of friends! Thanks so much for posting it for us! [Tagged & made in Please Review My Recipe] -
Very good, although I am not sure I had the right kind of pumpkin. Not much flesh in them, but stuffing was tasty! I used some re-constituted soy protien with some sausage spices in place of the yeast flakes. Nuts of choice was hazelnuts. Thanks, Annacia for posting this one! P.S. I used a baking sheet under the pumpkins. You didn't say what to do with the "lids" so I just put them on the baking sheet while baking the stuffing. I then placed them on top before serving.
