Stuffed Baby Pumpkins

Preheat oven to 350 degrees F.

Carefully slice off the top half-inch of each pumpkin and discard the tops. Scoop out the seeds and discard.

Place the pumpkins on a baking sheet with sides or a large baking dish. Place in the oven and bake for 15 minutes. Remove from the oven and set aside while you prepare the filling.

Heat the stock or water to a simmer in a large skillet over medium-high heat. Add the onions and celery to the liquid and cook until soft. Add the garlic, sage, and thyme and mix well. Add the breadcrumbs and cook, stirring, for one minute to completely incorporate the ingredients.

Remove the skillet from the heat and stir in the pine nuts, dried apricots, and salt, to taste.

Stuff the pumpkins lightly with the stuffing mixture.

Return the pumpkins to the oven and bake at 350 degrees F for 15 minutes or until the stuffing is lightly browned and cooked through. Do not overbake.

If there is any leftover stuffing mixture you can bake that separately in a greased baking dish alongside the pumpkins.

Serve the pumpkins hot.