Ingredients
- 8 pumpkins
- 2 garlic (cloves)
- 1/2 cup nutritional yeast flakes
- 1 cup bread crumbs
- 3/8 cup vegetable stock
- 1/2 cup onion
- 1/4 cup pine nuts
- 3/8 cup celery
- 1/4 cup apricots
- 1/2 teaspoon thyme
- 1/2 teaspoon sage leaves
Preheat oven to 350 degres. 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 or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
Lightly 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 overbake the pumpkins, because they will split.
Serves 8.
