Preheat oven to 350. Line a baking sheet with parchment, set aside.

Heat some oil in a large pan and saute the mushrooms, onion and garlic until the onions are soft and translucent. Add the spices (and salt and pepper if needed) and spinach and saute until the spinach is wilted. Remove from heat.

Add the stock, crumbed cornbread, and cheese. Stir to evenly distribute all ingredients.

Cut around the top of the pumpkin, circling the stem to create about a 5-6 inch opening. Remove the top and cut off any seeds or loose flesh. Scoop out the loose flesh and seeds--you don't need to scrape anything out of the wall of the pumpkin. Save the seeds for future use or discard. Discard the stringy flesh. Stuff the pumpkin to the top with the stuffing. Add additional cornbread if needed. Replace the top of the pumpkin firmly over the mixture.

Bake for an hour and a half or until the pumpkin is tender and a knife inserted into the side goes in cleanly and the mixture inside is bubbly. Remove the top and bake for an additional 15 minutes to help with some evaporation and to crisp up the filling.