Stuffed thanksgiving pumpkins

    
8eapumpkins, baby
1/3cvegetable stock OR water
1/2conion, finely chopped
2eagarlic cloves, minced
1/2tssage leaves, dried
1/2tsthyme
1cbread crumbs, whole wheat
1/4cpine nuts, toasted (optional)
1/3ccelery, finely chopped
1/4capricots, dried, chopped
1/2cnutritional yeast flakes, grated
1xsoy sauce, low sodium, to taste
Directions:
Preheat oven to 350 degres. 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 overbake the pumpkins, because they will split. Serves 8.