Ingredients 8 each pumpkins, baby 1/3 cup vegetable stock OR water 1/2 cup onion, finely chopped 2 each garlic cloves, minced 1/2 teaspoon sage leaves, dried 1/2 teaspoon thyme 1 cup bread crumbs, whole wheat 1/4 cup pine nuts, toasted (optional) 1/3 cup celery, finely chopped 1/4 cup apricots, dried, chopped 1/2 cup nutritional yeast flakes, grated 1
soy sauce, low sodium, to taste
Directions: Preheat oven to 350 degres. 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 until onions are softened but not browned. 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 for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to overbake the pumpkins, because they will split. Serves 8.