Stuffed Pumpkins With Herbs And Bread Crumbs - cooking recipe

Ingredients

4 miniature pumpkin (about 4 to 5 inches in diameter)
2 cups cubed rye bread or 2 cups whole wheat bread
1/2 cup thinly sliced carrot
1 cup diced onion
1/2 cup vegetable stock
1/2 cup diced celery
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1/4 cup minced fresh parsley
1 teaspoon virgin olive oil or 1 teaspoon apple juice

Preparation

Preheat the oven to 325*.
Cut off pumpkin tops and set aside.
Scoop out the seeds and membranes.
Place the pumpkin shells on a large baking sheet.
In a medium bowl, combine the remaining ingredients.
Pack the stuffing tightly into the pumpkin cavities.
Cover with the reserved tops.
Bake until the pumpkin shells are tender, about 45 minutes.
Serve hot.