Niamh
October 15th, 2001, 10:56 AM
Stuffed Pumpkin
Ingredients:
4 miniature pumpkins
2 Cups cubed rye or wheat bread
1/2 C thinly sliced carrots
1 C diced onion
1/2 C vegetable stock
1/2 C diced celery
1 tsp dried marjoram
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp black pepper
1/4 C minced parsley
1 tsp extra virgin olive oil (or substitute apple juice)
Preheat oven to 325 degrees F.
Cut off pumpkin tops. Scoop out seeds and membranes. Place the pumpkin shells on a lareg baking sheet.
In a medium bowl, combine the remaining ingredients. Pack the stuffing tightly into the pumpkin cavaties. Cover with the pumpkin tops. Bake until the shells are tender, about 45 minutes. Serve hot!
Ingredients:
4 miniature pumpkins
2 Cups cubed rye or wheat bread
1/2 C thinly sliced carrots
1 C diced onion
1/2 C vegetable stock
1/2 C diced celery
1 tsp dried marjoram
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp black pepper
1/4 C minced parsley
1 tsp extra virgin olive oil (or substitute apple juice)
Preheat oven to 325 degrees F.
Cut off pumpkin tops. Scoop out seeds and membranes. Place the pumpkin shells on a lareg baking sheet.
In a medium bowl, combine the remaining ingredients. Pack the stuffing tightly into the pumpkin cavaties. Cover with the pumpkin tops. Bake until the shells are tender, about 45 minutes. Serve hot!