I. Prepare the Pumpkins

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the pumpkins and scoop out the seeds and stringy insides. Set aside.

II. Cook the Orzo

1. In a large pot, bring salted water to a boil and cook the orzo according to package instructions. Drain and set aside.

III. Sauté the Vegetables

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute.
3. Stir in the chopped kale and cook until wilted, about 3-4 minutes. Season with salt, pepper, and Italian seasoning.

IV. Combine the Filling

1. In a large bowl, mix the cooked orzo, sautéed kale and onion, mozzarella, and half of the Parmesan cheese. Adjust seasoning if needed.

V. Stuff the Pumpkins

1. Spoon the orzo mixture into each pumpkin, packing it tightly. Place the tops back on the pumpkins.

VI. Bake

1. Place the stuffed pumpkins in a baking dish and add a little water to the bottom to create steam.
2. Bake for 30-35 minutes, or until the pumpkins are tender.

VII. Add the Topping

1. In a small bowl, mix breadcrumbs with olive oil and the remaining Parmesan cheese.
2. Remove the tops and sprinkle the breadcrumb mixture on the stuffed orzo. If desired, add extra cheese on top.
3. Bake for an additional 10 minutes, or until the topping is golden brown.

VIII. Serve

1. Allow to cool slightly before serving. Enjoy warm!