Seasoned Pork and Parmesan Stuffed Pumpkin

 We make this recipe at our tea house all fall - our customers love it. 

  
3 individual-serving-sized pumpkins, acorn squash, buttercup squash, or baked potatoes
1 lb. ground pork
Seasoned salt OR Nature's Seasoning to taste
1 cup chopped celery
1/2 cup sliced mushrooms
1/3 cup chopped onions      
1/2 cup light sour cream
1/2 cup freshly shredded Parmesan cheese
2 Tbsp. fresh parsley, minced
salt & pepper to taste
1 egg, lightly beaten                                                                    
herb seasoned croutons

Slice top off pumpkin or squash. Remove fiber and seeds.  Sprinkle with salt. Bake cut side down in 1-inch water at 375 degrees for 1 hour or puncture with fork and microwave until pulp is tender.  Sauté pork in olive oil over medium heat until lightly browned. Add celery, onion, and mushrooms and heat until tender. Add remaining ingredients except egg. Adjust seasonings, add egg. Spoon into pumpkin or squash. Replace top and bake 20 minutes in medium oven. If using baked potatoes, split and spoon hot mixture over top. Garnish with herb seasoned croutons.