First of all, wash the outside of the pumpkin well, then cut it in half lengthwise and remove seeds and filaments from the central part, then with a corer or spoon scoop out part of the pulp, leaving 1 shell of at least 1 cm along all the edges, and set it aside.
Salt and pepper the inside of the pumpkin shell, grease it with a drizzle of oil and cook in a preheated ventilated oven at 200°C for about 30-35 minutes or until it is well cooked (you can check the cooking with the tines of a fork: if the peel is soft, it is ready).
In the meantime, roughly chop the onion, chop the sage and fry them in a large non-stick pan with some oil, then add the crumbled sausage and let it brown, finally add the pumpkin pulp cut into pieces and 100 ml of water and let it simmer over medium-low heat for at least 15 minutes.
Cut the cheese into cubes and coarsely chop the hazelnuts.
Take the cooked pumpkin shell and fill it with the filling.
Complete with cheese and hazelnuts, then cook for another 15 minutes at 190°C.
The baked stuffed pumpkin is ready, all you have to do is decorate it with a little fresh sage and serve it.
This recipe has already been read 41 times!