Preheat oven to 200C. Cut the pumpkin in half lengthwise and then clear the seeds. Apply half with a little olive oil and season with salt and pepper. Bake in the oven with the cut side up, for about 40 minutes or until ready. As cooled down, scoop the inside of the pumpkin with a fork (to get stripes photo 2). Drain excess liquid from the pumpkin. In a large bowl, mix the chopped green onions, parsley, sage, garlic and milled. Add well drained spaghetti strands and mix well. Add the egg, the feta cheese (pecorino romano or parmesan), gram flour, salt and pepper. Mix well and shape into flat patties. Heat 1 tbsp sunflower oil in a large pan and fry the meatballs about 2 minutes per side (or until golden brown). Add sunflower oil, as needed. Serve warm meatballs with yogurt, sour cream or crème fraîche.