Stuffed cheesy pumpkin

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.