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.
Provided by Annacia
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
- Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
- heat and stir in remaining ingredients.
- 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.
Nutrition Facts : Calories 76.9, Fat 2.8, SaturatedFat 0.4, Sodium 38.9, Carbohydrate 9.7, Fiber 3.5, Sugar 2.9, Protein 5.7
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