1/1 Photo of Stuffed Thanksgiving Pumpkins (Diabetic Friendly)
These are the cutest things! and they don't taste 1/2 bad either. They are quite popular here at my house and not hard to make (always a +). I haven't tried this with the yeast, I just add another 1/2 cup of bread crumbs. I hope you enjoy them. P.S. The pumpkins that I use are called Sugar Babys in my area.
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Units: US | Metric
- 8 small fresh pumpkin (baby)
- 1/3 cup vegetable stock
- 1/2 cup onion (finely chopped)
- 2 large garlic cloves (minced)
- 1/2 teaspoon dried sage
- 1/2 teaspoon thyme
- 1 cup whole wheat breadcrumbs
- 1/4 cup nuts (toasted (your favorite)
- 1/3 cup celery (finely chopped)
- 1/4 cup dried apricot (chopped)
- 1/2 cup nutritional yeast flakes, grated
- 1Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
- 2In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
- 3Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
- 4heat and stir in remaining ingredients.
- 5Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.).
- 6Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to over bake the pumpkins, because they will split.
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Nutritional Facts for Stuffed Thanksgiving Pumpkins (Diabetic Friendly)
Serving Size: 1 (35 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 76.9
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 38.8 mg
- Total Carbohydrate 9.6 g
- Dietary Fiber 3.4 g
- Sugars 2.8 g
- Protein 5.6 g
The following items or measurements are not included:
whole wheat breadcrumbs