Cut pumpkin in half and then cut each half in half. With the knife slightly cut the soft part of the pumpkins halved to expedite a cooking process.
Sprinkle with organic extra virgin olive oil, salt, garlic powder and put in the baking pan.
Bake it in the oven at 450F for 25 min.
While the pumpkins halves are being cooked in the oven, place a medium size skillet on the stove over medium heat.
Add organic extra virgin olive oil, onions, mushrooms, sausages and sauté until slightly brown. Add the veggies mix and continue to sauté for 10 minutes. Stir occasionally.
In 10 minutes, add nutritional yeasts, coconut aminos teriyaki sauce, salt, garlic powder, cranberries, pumpkin seeds, Italian herbs and continue to sauté for 7 minutes.
Take the pumpkins halves out of the oven and stuff each half with the stuffing that we created. Sprinkle with organic low-moisture part-skim mozzarella cheese.
Bake in the oven for 20 min at 400F.