Ingredients
8 baby pumpkins
1 cup bread crumbs, whole wheat
½ cup nutritional yeast flakes, grated
⅓ cup vegetable stock, or water
½ tsp sage leaves, dried
¼ cup pine nuts, toasted (optional)
⅓ cup celery, finely chopped
¼ cup apricots, dried, chopped
½ cup onion, finely chopped
½ tsp thyme
2 large garlic cloves, minced
soy sauce, low sodium, to taste
Preparation
Preheat oven to 350 degrees F.
Slice off about ½ inch from the top of each pumpkin and scoop out the seeds and the pulp.
Once the pumpkins have been scraped bake them for 15 minutes.
In a large skillet, heat water over medium heat until simmering. Add onions until softened but not yet browned. Add garlic, sage, thyme, and bread crumbs.
Keep stirring for 1 minute. Then remove from heat and add in the remaining ingredients into skillet.
Fill each pumpkin lightly with stuffing. Bake any left over stuffing on a separate lightly oiled baking dish.
Bake pumpkins for 15 minutes, or until stuffing is lightly browned and heated through. Do not overbake the pumpkins or they will split.
