Preheat the oven to 375°F (190°C). Cut the tops off the pumpkins and scoop out the seeds and pulp.

Place the hollowed pumpkins in a baking dish and set aside.

In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.

In a skillet, sauté onion, bell pepper, mushrooms, and garlic until softened, about 5-7 minutes.

Add cooked quinoa, cumin, cinnamon, salt, and pepper to the skillet. Mix well and cook for another 5 minutes.

Spoon the quinoa mixture into each hollowed pumpkin, packing it tightly.

If desired, sprinkle shredded cheese on top of each stuffed pumpkin.

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the pumpkins are tender.

Remove from the oven and let cool slightly before serving. Enjoy your stuffed pumpkins!