Harvest Brunch in Pumpkin Shells

1 small pumpkin (about 3 lbs)
½ teaspoon salt
¼ teaspoon pepper
1 lb mild bulk pork sausage
1 tablespoon vegetable oil
1 cup chopped celery
1/3 cup chopped onion
1 cup sliced fresh mushrooms
1 egg, beaten
½ cup sour cream
1/3 cup grated Parmesan cheese

Cut pumpkin in half; discard fiber and see. Sprinkle cavity with salt and pepper. Place pumpkin halves, cut side down in a large baking pan. Fill with one inch of water. Bake, uncovered, at 350 degrees F. for 1 hour or until tender. Turn pumpkin right side up in water.
Brown sausage in skillet; drain well. Sauté celery and onion in oil until tender; add mushrooms and cook about 2 minutes. Combine egg, sour cream, and cheese; mix with meat and vegetable mixture. Spoon in pumpkin halves; bake uncovered, at 375 degrees F. for 25 minutes. Cut pumpkin halves in half. Garnish with parsley. Makes 4 servings.
*Extra pumpkin filling may be baked in a casserole dish.