• 4 small pumpkins (about 4 to 5 inches in diameter)
• 2 C. whole wheat bread cubes
• 1/2 C. thinly sliced carrots
• 1 C. diced onion
• 1/2 C. chicken broth
• 1 tsp. dried thyme or fresh can be used (2 tsp.)
• 1 tsp. dried oregano
• 1/2 tsp. pepper salt to taste
• 1/4 C. minced fresh parsley
• 1 tsp. olive oil

Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes. Set pumpkins on a large baking sheet. In a medium bowl combine bread cubes, carrots, onion, broth, thyme, oregano, pepper, salt, parsley, and oil; toss well. Pack tightly into pumpkin cavities. Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Notes: You can vary ingredients such as sourdough bread cubes instead, or a touch of roasted garlic. I often like to sauté my onion, garlic and bread cubes a little beforehand.