Preheat the oven to 375℉. Cut a lid off the top of the pumpkin and scoop out the guts. Brush the inside of the pumpkin with olive oil and sprinkle with salt and pepper. Place the pumpkin cut side up in a pyrex baking dish with sides at least 2" high and set aside.

Follow the directions on the package of wild rice and cook the rice and broth for about 40-50 minutes. When finished, fluff with a fork.

While the wild rice is cooking, brown the sausage in a skillet over medium heat until fully cooked. Remove the sausage to a plate lined with paper towels to drain but leave the drippings in the pan. To the drippings, add in the butter, onion and celery and sauté for 4-6 minutes or until the veggies soften. Then stir in the apple, garlic, sage, thyme and rosemary. Cook for another 4 minutes.

In a large bowl, stir together the cooked rice, sausage, apple/veg mixture, cranberries, pecans, and parsley. Season with salt and pepper.

Loosely spoon the rice filling into the pumpkin. Add 1/4 cup of water to the baking dish and cover the pumpkin loosely with aluminum foil. Roast for 45 minutes and then remove the foil and keep roasting for another 15-25 minutes or until the pumpkin flesh is tender when cut with a knife. The stuffing is done when it reaches 165℉ in the center. Remove the dish from the oven and rest on a baking rack.

Allow the pumpkin to rest for 10 minutes and then serve.