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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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
•  salt

Directions

1. Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
2. In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
3. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
4. heat and stir in remaining ingredients.
5. Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.).
6. 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.