Stuffed Thanksgiving Pumpkins (Diabetic Friendly) - cooking recipe

Ingredients

8 small fresh pumpkin (baby)
1/3 cup vegetable stock
1/2 cup onion (finely chopped)
2 large garlic cloves (minced)
1/2 teaspoon dried sage
1/2 teaspoon thyme
1 cup whole wheat breadcrumbs
1/4 cup nuts (toasted (your favorite)
1/3 cup celery (finely chopped)
1/4 cup dried apricot (chopped)
1/2 cup nutritional yeast flakes, grated
salt

Preparation

Preheat oven to 350 degrees. 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 to simmering and cook onions until softened but not browned.
Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
heat and stir in remaining ingredients.
Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.).
Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to over bake the pumpkins, because they will split.