Stuffed cheesy pumpkin
1500 g, (1.5kg)
1 medium, finely chopped
2 clove(s), finely chopped
1 tbs, finely shredded
97% fat-free cottage cheese
1 cup(s), (250g)
Baby spinach leaves
⅓ cup(s), coarsely chopped, (35g)
- 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.
- 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.
- 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.