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Crumble the sausage meat, and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done—about 8 minutes. If using tofu, just combine with the other ingredients in the next step.
Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Saute until the pumpkin begins to soften—5 to 7 minutes.
Add the chopped apple and sausage and saute for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside.
Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, parsley, True Lemon and pepper in a large bowl.
Add meat mixture to the bowl and toss to combine.
To bake the pumpkins
Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish.
Cover the dish with aluminum foil, and bake for 25 minutes.
Remove the foil, and bake for 10 more minutes. Serve immediately.