1 (4-1/2 to 5 lb) pumpkin
1 lb TURKEY THIGHS, skinned and boned; cut into 1/2-inch cubes
1 tbsp vegetable oil
1 c onion, coarsely chopped
3/4 c celery, thinly sliced
1/2 c green pepper, coarsely chopped
1 Clove garlic, minced
1 Package (8 oz) frozen sugar snap peas
2 tbsp brown sugar
1/8 tsp red pepper flakes
1/8 tsp cinnamon
1/4 c TURKEY BROTH or reduced-sodium chicken bouillon
Cut top from pumpkin, remove seeds and set aside. With a spoon, scoop out seeds and discard. Replace pumpkin top and place pumpkin in baking pan.
Bake pumpkin 50 to 60 minutes or until pumpkin feels slightly tender when squeezed (pumpkin should not be completely done at this time).
In a large skillet, over medium-high heat, saute turkey in oil 5 to 6 minutes or until lightly browned; remove from skillet and set aside. Add onion, celery, green pepper and garlic to skillet; saute 2 minutes. Add peas and saute mixture an additional minute. Stir in brown sugar, red pepper flakes, cinnamon and turkey.
Spoon mixture into pumpkin and add 1/4 cup turkey or chicken broth. Replace pumpkin top and return to baking pan. Bake 45 to 50 minutes or until pumpkin is tender.
350 Total Calories
9 g Total Fat
23 % Daily Total Fat
85 g Cholesterol
122 mg Sodium
43 g Total Carbohydrates
29 g Protein