1. Preheat oven to 375°F (190°C). Line large rimmed baking sheet with parchment paper.

2. Cut tops off mini pumpkins at slight angle to create lids. Scoop out all seeds and stringy membranes with sturdy spoon until interior walls are smooth.

3. Rub inside and outside of each pumpkin with olive oil. Season inside generously with salt and pepper.

4. Place pumpkins and lids cut-side up on prepared baking sheet. Roast 30-35 minutes until flesh is fork-tender but pumpkins still hold their shape. Remove and set aside.

5. While pumpkins roast, heat 1 tablespoon olive oil in large skillet over medium heat. Add diced onions and cook 5 minutes until softened and translucent.

6. Add minced garlic and cook 1 minute until fragrant. Add chopped mushrooms and cook 6-8 minutes until they release moisture and begin to brown.

7. Add chopped spinach or kale to skillet and cook 2-3 minutes until wilted. Remove from heat.

8. In large mixing bowl, combine cooked wild rice, sautéed vegetable mixture, dried cranberries, toasted nuts, thyme, sage, cinnamon, nutmeg, salt, and pepper.

9. Reserve ½ cup shredded cheese for topping. Fold remaining cheese into filling mixture and stir until well combined.

10. Carefully fill each pre-roasted pumpkin with prepared mixture, mounding slightly but not overstuffing. Filling should reach just below rim.

11. Top each stuffed pumpkin with reserved cheese, dividing evenly.

12. Return stuffed pumpkins to oven and bake 15-20 minutes until filling is heated through and cheese is melted and golden brown.

13. Remove from oven and place lids back on pumpkins at slight angle for presentation. Garnish with fresh herbs, pomegranate seeds, or extra nuts.

14. Let cool 5 minutes before serving. Serve hot, eating both filling and roasted pumpkin flesh together.