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Drizzle the pumpkin with one tablespoon of olive oil. Spread out on a baking tray and bake at 180°C until tender.
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Lightly roast the walnuts in the oven, taking care not to burn them.
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Meanwhile, cook the spirals according to the packet directions.
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Warm the remaining oil in a frying pan or wok big enough to hold all of the recipe ingredients. Cook the onion until soft but not coloured, and add the garlic. Remove from the heat and add the cooked pumpkin, roasted walnuts and baby spinach.
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Mix in the zest, juice and chilli to taste. Toss in the warm pasta and season with salt and pepper.
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Put into a serving bowl and finish with the crumbled feta.
