Ingredients
3 small pie pumpkins (about 2 pounds each)1/2 pound bulk sweet Italian sausage1 pound fresh mushrooms, chopped2 medium onions, chopped1 medium green pepper, chopped2 garlic cloves, minced4 cups cooked long grain rice1 cup grated Parmesan cheese, divided2 large eggs, lightly beaten1/4 cup minced fresh parsley1 teaspoon salt1/2 teaspoon dried thyme
Preparation
Preheat oven to 450°. Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for roasting.
In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt and thyme.
Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes.
Reduce oven setting to 350°. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160°. Sprinkle remaining cheese over filling. Cut to serve.
