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Ingredientes
- 4 x Pumpkin miniature (about 4 to 5 inches in diameter)
- 1/2 c. Vegetable broth
- 1/2 c. Celery diced
- 2 c. whole wheat Bread cubed, or possibly rye
- 1 tsp Oregano dry
- 1/2 tsp Black pepper grnd
- 1/2 c. Carrots thinly sliced
- 1/4 c. Parsley fresh, chopped
- 1 c. Onion diced
- 1 tsp Extra virgin olive oil or possibly apple juice
Direcciones
- 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 min, or possibly till pumpkin shells are tender. Serve warm.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 19 | 20% |
| Total Fat 2.1g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 257mg | 11% |
| Potassium 201mg | 6% |
| Total Carbs 16.58g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.02g | 3% |
| Protein 3.42g | 5% |
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