MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Thanksgiving Pumpkins
 Categories: Squash, Vegetables, Breads, Nuts, Fruits
      Yield: 8 Servings
 
      8    Baby pumpkins
    1/3 c  Vegetable stock or water
    1/2 c  Onion; fine chopped
      2 lg Garlic cloves; minced
    1/2 ts Sage leaves; dried
    1/2 ts Thyme
      1 c  Whole wheat bread crumbs
    1/4 c  Pine nuts
    1/3 c  Celery; fine chopped
    1/4 c  Dried apricots; chopped
    1/2 c  Nutritional yeast flakes;
           - grated
           Soy sauce
 
  Set oven @ 350 F/175 C. Slice off the top 1/2" 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 over-bake
  the pumpkins, because they will split.
  
  Serves 8.
  
  Recipe from Deeanne Penrod
  
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