Gratinated pumpkin with spinach and Parmesan

Ingredients for 4 servings:

• Baking spray (fat-free cooking spray)
• 1 kg pumpkin(s)
• 2 m.-large onion(s), red
• ½ tsp caraway seeds, lightly crushed
• ¼ tsp chili flakes
• 8 garlic cloves, unpeeled
• 250 g spinach (frozen spinach also works)
• 3 eggs, size L
• 250 g low-fat curd cheese
• 300 g cottage cheese, low-fat
• 2 tsp, heaped sage
• 4 tbsp Parmesan
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Slimming World recipe

Preheat oven to 200°C (top/bottom heat). Peel and seed the squash, then cut into bite-sized pieces. Peel the onions and cut into wedges. If using fresh spinach, remove the stems. Finely chop the sage leaves. Spray a baking sheet with cooking spray. Season the squash, onions, and garlic with caraway and chili, and add salt and pepper to taste. Mix everything well and spread in a single layer on the baking sheet. Spray again briefly with cooking spray and bake in the oven for 25 minutes. Set aside. Leave the oven on. Bring a large pot of water to a boil. Add the spinach and blanch for 2-3 minutes. Drain and carefully squeeze out any excess water. Press the roasted garlic out of its skin into a deep round baking dish and mash with a fork until it forms a paste. Add the eggs and quark and process until smooth. Gently fold in the cottage cheese, sage, and a little salt and pepper. Fold in the pumpkin, onions, and spinach and mix well. Grate Parmesan cheese over the top. Bake in the oven for 25 minutes or until lightly browned. This dish can be served in small dishes as an appetizer or in a large dish as a main course or vegetable side dish.