I eventually decided that I wanted to stuff it with wild rice and sausage. Here's the loose recipe:
1 medium sugar pie pumpkin (mine was six pounds or so)
1 c dry wild rice
1 c dry brown rice
2 c water
1 large onion
1 pound sweet italian sausage
Cook the rice. Preheat the oven to 350.
Slice the top off the pumpkin like you were going to make a jack-o-lantern. Scoop out the seeds and strings.
Chop up the onion and saute it in oil. Slice the mushrooms and toss them in too. Cook until they're soft and translucent and yummy-looking.
Cook the sausage.
Mix all the stuffing ingredients together, season to taste with whatever you want. Put the stuffing into the pumpkin, put the top on, and bake until the pumpkin is soft all the way through-- that will probably take an hour to an hour and a half. Let it cool a bit, then serve by scooping out the pumpkin and stuffing together.
This made eight meal-sized servings. Sane people would want to cut it in half and use a smaller pumpkin.