Sausage, Mushroom and Rice Stuffing

This rice dish is perfect for stuffing small pumpkins or squash. It can also be served as a meal unto itself. The maple syrup makes this creamy rice dish super sweet and delicious.
  
Ingredients:
2 to 4 small sugar pumpkins
8 oz sweet sausage
1 Tablespoons olive oil
1 onion chopped
2 cloves garlic minced
8 oz sliced mushrooms
2 cups cooked rice
1/2 cup fresh Parmesan cheese
1/4 teaspoon thyme; 1/4 teaspoon sage
salt and pepper
1/4 cup fresh parsley
2 eggs beaten
2 Tablespoons maple syrup

Cut tops of pumpkin and scoop out seeds. Remove top and bake at 375 degrees upside down in a pan with about an inch of water for 45 minutes. Remove from oven. While pumpkin is cooking, brown sausage with onion and garlic. Add mushrooms and cook until soft. Stir in rice and spices. Add beaten eggs and maple syrup and stir in cheese, saving some for topping. Stuff pumpkin with rice filling, top with cheese. Extra can be baked in a casserole dish. Bake for 45 minutes to an hour until pumpkin is cooked. Serve whole or cut in half.

Sausage, mushroom and rice stuffing