Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment and position a rack near the center of the oven.

Wash and dry both sugar pumpkins. Using a sharp, sturdy knife, cut a lid around each stem. Scoop out seeds and stringy fibers, leaving the firm pumpkin flesh intact. Brush the interiors and cut edges with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and mushrooms; cook for 5–6 minutes until the mushrooms release their moisture and begin to brown.

Add the ground turkey and cook for 6–8 minutes, breaking it into small crumbles, until a food thermometer inserted into the thickest portion reads 165°F (74°C).

Stir in the diced apple, garlic, sage, thyme, smoked paprika, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook for 2 minutes.

Add the cooked brown rice and broth. Stir for 2–3 minutes until the rice is hot and the broth is mostly absorbed. Fold in the chopped spinach and dried cranberries until the spinach wilts. Remove from the heat and stir in Parmesan.

Spoon the warm filling loosely into the pumpkins, stopping just below the rims. If any filling remains, transfer it to a covered oven-safe dish and warm it alongside the pumpkins for the last 15–20 minutes.

Place the pumpkin lids on top, set both pumpkins on the prepared baking sheet, and bake for 65–75 minutes. Begin checking at 60 minutes; the pumpkin flesh should yield easily to a fork and the center of the filling must reach 165°F (74°C). If the lids brown too quickly, tent loosely with foil.

Let the pumpkins stand for 5–10 minutes. Carefully lift the lids and scoop portions of the savory rice-and-turkey filling onto plates, scraping tender roasted pumpkin flesh from the inner walls with each serving. Garnish with additional sage or Parmesan if desired.