Preheat your oven to 375°F (190°C), ensuring even roasting.

Cut off the tops of the sugar pumpkins and scoop out the seeds. Place them upright on a parchment-lined baking sheet.

In a skillet over medium heat, brown the ground sausage until fully cooked, 5-7 minutes.

In a large mixing bowl, combine cooked sausage, cooked quinoa, diced onions, minced garlic, shredded cheese, and herbs.

Gently spoon the filling mixture into each hollow pumpkin, pressing down lightly.

Cover the stuffed pumpkins with their tops and bake in the preheated oven for about 45 minutes, until tender.