Stuffed Pumpkins with Herbs and Bread Crumbs

• miniature pumpkin (about 4 to 5 inches in diameter)4
• cups cubed rye bread or 2 cups whole wheat bread2
• cup thinly sliced carrot1⁄2
• cup diced onion1
• cup vegetable stock↗1⁄2
• cup diced celery1⁄2
• teaspoon dried marjorum1
• teaspoon dried basil↗1
• teaspoon dried oregano↗1⁄2
• teaspoon fresh ground black pepper↗1⁄2
• cup minced fresh parsley1⁄4
• teaspoon virgin olive oil or 1 teaspoon apple juice↗1

Step-by-step instructions

1. 1

   Preheat the oven to 325*.

2. 2

   Cut off pumpkin tops and set aside.

3. 3

   Scoop out the seeds and membranes.

4. 4

   Place the pumpkin shells on a large baking sheet.

5. 5

   In a medium bowl, combine the remaining ingredients.

6. 6

   Pack the stuffing tightly into the pumpkin cavities.

7. 7

   Cover with the reserved tops.

8. 8

   Bake until the pumpkin shells are tender, about 45 minutes.

9. 9

   Serve hot.