Preheat your oven to 375°F (190°C). Carefully cut the top off the medium-sized pumpkin and scoop out the seeds and stringy pulp using a sturdy spoon. Rinse the inside with water to remove any remnants. Brush the interior with a little olive oil, then sprinkle salt and pepper to season. Place the pumpkin upside down on a baking sheet and roast for about 20-25 minutes until slightly tender but still firm enough to hold the stuffing.

While the pumpkin is roasting, rinse 1 cup of wild rice under cold water and add it to a saucepan with 2 cups of chicken broth. Bring it to a boil and then reduce the heat to low, covering the pot. Let it simmer for around 40-45 minutes until the grains are tender and have absorbed the liquid. Once cooked, fluff the rice with a fork and set it aside to cool slightly.

In a large skillet over medium heat, warm a tablespoon of olive oil. Add one chopped onion, two minced garlic cloves, and two diced celery stalks. Sauté the mixture for about 5-7 minutes until the onion becomes translucent and fragrant.

Add 1 pound of your choice of sausage to the skillet with the sautéed vegetables. Break it apart with a wooden spoon and cook for about 8-10 minutes, or until browned and fully cooked.

Once the sausage is cooked through, reduce the heat to low and add the cooked wild rice to the skillet. Stir in a dash of salt and pepper to taste and allow the mixture to cook together for about 3-5 minutes.

Carefully remove the pumpkin from the oven and turn it right side up. Spoon the wild rice and sausage stuffing into the pumpkin, packing it tightly but not overflowing.

Return the stuffed pumpkin to the oven and bake for an additional 25-30 minutes until the pumpkin is tender and the edges begin to caramelize.

Once baked, remove the pumpkin from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and slice into wedges to serve.