Stuffed Pumpkins with Herbs & Bread Crumbs

4 Pumpkins, miniature (about

-4 to 5 inches in diameter) 2 c Bread, rye or whole wheat;

-cubed 1/2 c Carrots; thinly sliced

1 c Onion; diced

1/2 c Vegetable broth

1/2 c Celery; diced

1 ts Oregano; dried

1/2 ts Black pepper; ground

1/4 c Parsley, fresh; minced

1 ts Olive oil or apple

-juice 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. Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber. Source: Vegetarian Times, October 1993/MM by DEEANNE