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Pumpkin Turkey Bake

1 (4-1/2 to 5 pound ) pumpkin

2 pounds turkey cutlets, cubed

1 tablespoon vegetable oil

1 cup onion, chopped

3/4 cup celery, thinly sliced

1/2 cup green pepper, chopped

1 clove garlic, minced

1 (8-ounce) package frozen sugar snap peas

2 tablespoons packed brown sugar

1/8 teaspoon crushed red pepper

1/8 teaspoon ground cinnamon

1. Cut top off of pumpkin, remove and set aside. With a spoon, scoop out seeds and discard.
2. Cover pumpkin with plastic wrap and turn upside-down in a microwave safe dish. Microwave on HIGH for 3 minutes.
3. Turn pumpkin right side-up and microwave on HIGH for 3 more minutes. Set pumpkin aside.
4. In skillet, sauté turkey in oil until lightly browned; remove from skillet and set aside.
5. Add onion, celery, green pepper, and garlic to skillet. Sauté for 2 minutes. Add peas and cook an additional minute. Stir in brown sugar, crushed red pepper, cinnamon, and turkey.
6. Spoon turkey mixture into pumpkin. Place top back on pumpkin and return to microwave safe dish.
7. Microwave on HIGH for 10 minutes, or until pumpkin is tender.
8. Allow pumpkin to stand for 5 minutes before serving.

Makes 12 servings.

Recipe and photograph provided courtesy of Shady Brook Farms, a division of Cargill, Incorporated. Used with permission.