[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 24/02/2024. See terms.
Photo of Stuffed cheesy pumpkin by WW

Stuffed cheesy pumpkin

Total Time
6 hr 20 min
15 min
1 hr 5 min
Warm butternut pumpkin stuffed with creamy cottage cheese, sage and walnuts makes for a tasty flavour combination.


Butternut pumpkin

1500 g, (1.5kg)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), finely chopped

Fresh sage

1 tbs, finely shredded

97% fat-free cottage cheese

1 cup(s), (250g)

Ground nutmeg

½ tsp

Baby spinach

100 g


cup(s), coarsely chopped, (35g)


  1. Preheat oven to 220°C. Line a baking tray with baking paper. Halve pumpkin, scoop out seeds and brush with 1 tsp oil. Season. Place, cut-side down onto prepared tray. Bake for 40 minutes or until tender.
  2. Meanwhile, heat 3 tsp oil in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and sage and cook, stirring, for 1 minute or until fragrant. Set pan aside.
  3. Flip pumpkin and scoop flesh, leaving a 1cm border around pumpkin. Reserve 1⁄4 cup cottage cheese for serving. In a bowl combine remaining cottage cheese, pumpkin flesh, onion mixture and nutmeg. Coarsely mash and combine with a fork. Season. Stir through spinach. Spoon into pumpkin shells. Dollop over reserved cottage cheese and bake for 15 minutes. Sprinkle with walnuts and bake for another 5 minutes or until golden and heated through.


SERVING SUGGESTION: Mixed leaves drizzled with balsamic vinegar, to serve.