• 8 baby pumpkins
• 1/3 C. vegetable stock or water
• 1/2 C. onion, finely chopped
• 2 lg garlic cloves, minced
• 1/2 tsp. sage leaves, dried
• 1/2 tsp. thome
• 1 C. bread crumbs, whole wheat
• 1/4 C. pine nuts, toasted (optional)
• 1/3 C. celery, finely chopped
• 1/4 C. apricots, dried, chopped
• 1/2 C. nutritional yeast flakes, grated
• soy sauce, low sodium, to taste

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 or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients. Lightly 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.