6 miniature pumpkins (6 to 8 inches in diameter) or acorn squashes
2 tablespoons peanut oil
1 cup coarsely chopped pecans
1 ten-ounce package frozen baby peas
4 cups diced smoked turkey
2 cups diced Canadian bacon or lean ham
1/2 large cucumber, peeled and finely chopped (about 2/3 cup)
1/2 cup finely chopped celery
1/3 cup minced onion
1/2 cup plain low-fat yogurt
1/2 cup sour cream
1/4 cup prepared mustard
1/4 teaspoon white pepper
Leaf lettuce
Zucchini, yellow squash, and carrots,
trimmed and sliced into sticks

Carve out each pumpkin, removing flesh and seeds. Cut decorative trim around top of pumpkins, which will serve as bowls.

Heat oil in small skillet. Add pecans, and sauté over moderate heat, tossing constantly until lightly toasted; drain on to paper towel. Blanch peas in boiling water for 1 minute; drain and cool.

Combine turkey, bacon, cucumber, celery, and onions in large bowl. In small bowl, combine yogurt, sour cream, mustard, and pepper; pour over turkey mixture to coat. Stir in pecans and peas. Chill well.

Line pumpkins with lettuce. Spoon about 3/4 cup salad into each pumpkin bowl, and garnish with vegetable sticks.