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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Stuffed Thanksgiving Pumpkins

Source: dLife

Festive holiday pumpkins with herb and vegetable stuffing.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	172.8

Total Carbs	38.2 g

Dietary Fiber	3.2 g

Sugars	5.8 g

Total Fat	0.9 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	27.1 mg

Protein	5.9 g

Sodium	112.9 mg

Dietary Exchanges 0.9 Fat, 0.3 Vegetables, 0.3 Fruits, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 each baby pumpkins 0.3333
0.3333 cup cold water 0.5
0 1/2 cup fresh chopped onion 2.0
2 each medium garlic cloves 0.5
0 1/2 tsp ground sage leaves 0.5
0 1/2 tsp ground thyme 1.0
1 cup bread crumbs 2.0
2 oz pine nuts 0.3333
0.3333 cup fresh chopped celery 2.0
2 oz dried apricots 0.5
0 1/2 cup part skim shredded mozzarella 1.0
1 pinch low sodium soy sauce

Directions

Preheat oven to 350 degrees F. 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 and add onion. Stir well and cook, stirring frequently, 8 minutes , or 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.
Bake 15 minutes, or until stuffing is lightly browned and heated through.