1
Preheat the oven to 400.
2
Heat the olive oil with the onions, chili powder and garlic in a large cast iron skillet, when they get fragrant, add the sausage discs. Toss together. After a few minutes, add the rice and stir fry for a three minutes. Turn off the heat and mix in the flax seeds and salt. Put aside.
3
Lobotomize the pumpkins: cut the tops off (if you cut in a zig-zag, it's easier to put it back on later), scoop out the seeds and stringy stuff inside. If you want to roast the seeds (totally advisable), rinse them off and set aside. Pack the stuffing inside the pumpkins, replace tops. Put the pumpkins on a baking sheet in the preheated oven, and cover with tinfoil or an additional baking sheet inverted. Pop in the oven, check after 20 minutes, check after an additional 10-20 minutes. Pumpkins are done when they are slightly soft, and slightly brown. Serve with the lids on, and let eaters open them.

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Nutrition Facts
Serving Size 1 (1180g) Recipe makes 2 servings
Calories 739
Calories from Fat 213		(28%)
Amount Per Serving		%DV
	Total Fat 23.7g	36%
	Saturated Fat 3.6g	17%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 817mg		34%
Potassium 3355mg		95%
Total Carbohydrate 123.0g		40%
	Dietary Fiber 9.2g	36%
	Sugars 13.8g
Protein 20.8g		41%
Vitamin A 67054mcg		1341%
Vitamin B6 1.0mg		52%
Vitamin B12 0.0mcg		0%
Vitamin C 87mg		145%
Vitamin E 12mcg		41%
Calcium 258mg		25%
Iron 11mg		65%
detailed view... how is this calculated?

Spicy Pumpkin Lunch Box