Add the rice and water to a medium-sized pot. Bring to a boil and then cover and reduce the heat to low. Cook for 40 minutes, or until the rice has absorbed all of the water.

While the rice is cooking, slice the tops off of the mini pumpkins, and hollow out the inside. Save the seeds for roasting, if you like. If they’re too tough to cut through, pop them in the oven for a few minutes to soften them.

Rub the insides of the pumpkins with 1 tablespoon of the oil and sprinkle on ½ teaspoon of sea salt along with the black pepper. Place the pumpkins on the baking sheet and bake for 15-20 minutes, or until they are slightly tender.

Add the rest of the oil to a large pan over medium-high heat along with the minced onion and cook until the onion begins to turn translucent, about five minutes. Add the garlic, mushrooms, thyme, and the rest of the salt. Cook for 5-10 minutes, until the mushrooms have browned. Add the scallions and spinach or kale, and cook just until the greens have wilted.

Stuff the mini pumpkins with the rice mixture, and bake for another 15-20 minutes, until they are heated throughout.

Serve hot, garnished with pumpkin seeds and fresh parsley.