This recipe uses miniature pumpkins that you see in the stores this
time of year.
If you wanted to know whether they could be used in cooking or if they were just ornamental, you can use them for cooking as long as they are not heavily lacquered or waxed.
Stuffed Miniature Pumpkins with Herbs
4 miniature pumpkins (about 4 to 5 inches in
diameter)
1/2 cup vegetable broth
1/2 cup celery – diced
2 cups whole wheat bread – (or rye) cubed
1 teaspoon oregano – dried
1/2 teaspoon black pepper – ground
1/2 cup carrots – thinly sliced
1/4 cup parsley – fresh, minced
1 cup onion – diced
1 teaspoon olive oil – or apple juice
salt and pepper – to taste
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 minutes, or until pumpkin
shells are tender. Serve hot.
Serves 4.