Stuffed cheesy pumpkin
3
Points®
Total time: 6 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
Warm butternut pumpkin stuffed with creamy cottage cheese, sage and walnuts makes for a tasty flavour combination.
Ingredients
Butternut pumpkin
1500 g, (1.5kg)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
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
Walnuts
⅓ cup(s), coarsely chopped, (35g)
Instructions
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.
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