Try this Stuffed Pumpkins with Herbs and Bread Crumbs recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (3998g) | ||
Recipe Makes: 4 | ||
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Calories: 1072 | ||
Calories from Fat: 42 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1409.7mg | 49 % | |
Potassium 12269.6mg | 323 % | |
Total Carbohydrate 262.7g | 77 % | |
Dietary Fiber 23.9g | 95 % | |
Sugars, other 238.8g | ||
Protein 40.6g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1072
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