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Ingredients Jump to Instructions ↓

  1. 4 Pumpkins, miniature

  2. 4 to 5 inches in diameter

  3. 2 c Bread, rye or whole wheat;

  4. -cubed 1/2 c Carrots; thinly sliced

  5. 1 c Onion; diced

  6. 1/2 c Vegetable broth

  7. 1/2 c Celery; diced

  8. 1 ts Oregano; dried

  9. 1/2 ts Black pepper; ground

  10. 1/4 c Parsley, fresh; minced

  11. 1 ts Olive oil or apple -juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes; set aside for another use. Set pumpkin shells on a large baking sheet. In a medium bowl, combine remaining ingredients and toss well. Pack tightly into pumpkin cavities.Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Serve hot

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