4 pumpkins , small
2 cups stale bread of your choice, crusts trimmed and cut into cubes
½ cup carrots, small dice
1 cup yellow onion, diced
½ cup chicken broth
1 tsp dried thyme
1 tsp dried oregano
¼ cup parsley, fresh, minced
salt and ground black pepper, to taste
1 tsp olive oil
cooking spray
To Serve:
¼ cup marinara sauce, per serving
For Garnish:
1 tsp parmesan cheese, per serving
Preheat oven to 325 degrees F.
Cut off pumpkin tops and set them aside to use as covers.
Scoop out pumpkin seeds and membranes, using whatever tools you prefer. Set pumpkins on a large baking sheet.
In a medium-sized bowl, combine the remaining ingredients and toss well.
Pack stuffing tightly into pumpkin cavities. Cover with tops and grease with non-stick cooking spray.
Bake for 45 minutes, or until pumpkin shells are tender.
Sprinkle the filled baked pumpkins with parmesan cheese and serve them together with marinara sauce.
Sugar: 48g
:
Calcium: 488mg
Calories: 714kcal
Carbohydrates: 154g
Cholesterol: 1mg
Fat: 7g
Fiber: 14g
Iron: 16mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 2g
Potassium: 5052mg
Protein: 27g
Saturated Fat: 2g
Sodium: 834mg
Trans Fat: 1g
Vitamin A: 118856IU
Vitamin C: 135mg
