Pumpkin Turkey Bake-Microwave

Culinary Setting
Meal Type
Turkey Thighs
Dish Type


1 Pumpkin, 4-1/2 to 5 lbs

1 lb TURKEY THIGHS, skinned, 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



Cut top from pumpkin, remove and set aside. With a spoon scoop out seeds and discard.

Cover pumpkin with plastic wrap and turn up-side-down in a microwave- safe dish. Microwave at HIGH (100% power) for 3 minutes. Turn pumpkin right-side-up and microwave at HIGH (100% power) 3 more minutes; set aside.

In 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 turkey mixture into pumpkin. Place top on pumpkin and return to microwave-safe dish. Microwave at HIGH (100% power) for 5 minutes; rotate plate 1/2 turn. Microwave at HIGH (100% power) 5 minutes longer, or until pumpkin is tender. Allow pumpkin to stand 5 minutes before serving.

To serve, scoop out some of pumpkin with turkey/vegetable mixture.

Nutrition Facts

350 Total Calories

9 g Total Fat

23 % Daily Total Fat

85 g Cholesterol

122 mg Sodium

43 g Total Carbohydrates

29 g Protein