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| 1 mittel | Pumpkin; 4 lbs |
| 1/2 x ca. 450 g | turkey breast ground |
| 1/3 Tasse | green pepper chopped |
| 3/4 Tasse | celery chopped |
| 3/4 Tasse | Onion chopped |
| 1 gross | Zucchini chopped |
| 2 Tasse | Red cabbage chopped |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Tasse | soy sauce Low-sodium |
| 2 Esslöffel | brown sugar |
| 15 x ca. 30 g | Canned tomatoes; drained |
| 4 x ca. 30 g | Mushroom drained |
| 1 Dose | Campbell's 98% Fat Free Cream of Chicken Soup |
| 1 Tasse | rice cooked |
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Using a sharp knife, cut lid from pumpkin and scoop out seeds and excess membrane.
In a large, non-stick skillet sprayed with Pam, brown ground turkey, green pepper, celery, onion, zucchini, cabbage and cook over med. Heat until turkey is browned. Add remaining ingredients. Mix well and place into pumpkin cavity. Place lid on pumpkin.
Place in a foil-lined cookie sheet and bake at 350° for 1 1/2 hrs.
To serve: Scoop out part of the baked meat mixture along with some pumpkin or cut the pumpkin into 4 wedges.
MM_Buster v2.0l.
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