Halloween Sausage and Rice Stuffed Pumpkins

For Pumpkins:

Wash the outside of the pumpkins well. Cut a 3 inch circle around each pumpkin stem. Remove tops and reserve. Srape out the fibers and seeds from the inside of each pumpkin. Poke the inside of each pumpkin all over with a fork. Combine the salt and garlic powder in a small bowl. Rub the inside of each pumpkin all over with the salt mixture. Place the pumpkins in a 13x9 inch baking pan. Pour the water into the pan.

For Stuffing:

Combine the water, rice, chicken bouillon and curry powder in a large saucepan and heat to a boil. Cover and reduce heat to low. Simmer the rice about 45 minutes until tenderand liquid is absorbed. Meanwhile, brown sausage in a large skillet over medium heat, breaking up clumps. Drain the fat from the skillet and transfer the sausage to a boil. Return the skillet to the heat and add the mushrooms, onion and garlic. Cook about 5 minutes until the onion is crisp tender, stirring occasionally. Add the browned sausage, chicken broth, poultry seasoning, sage and marjoram. Reduce heat to medium low and cook about 5 to 8 minutes until the liquid is absorbed, stirring frequently. Stir in the cooked rice. Spoon the stuffing inside each pumpkin. Preheat oven to 350 degrees. Bake stuffed pumpkins 30 minutes. Cover the pumpkins loosely with foil and bake an additional 50 minutes until tender. Cut each pumpkin into 4 wedges and serve.