Cheesy pumpkin and noodle slice

Serve these cheesy pumpkin slices with a leafy green salad for a delicious vegetarian lunch or dinner.

Serves: 4

Time to make: 1 hr 45 mins , plus 15 minutes standing

Hands-on time: 10 mins

Ingredients

More weights & measures

100g wholemeal spaghetti
1 carrot, coarsely grated
2 eggs, lightly beaten
²⁄³ cup coarsely grated reduced-fat cheddar
800g pumpkin, peeled, thinly sliced
¾ cup roast capsicum strips, drained
50g reduced-fat feta, crumbled
3 teaspoons fresh thyme leaves

Instructions

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1 Preheat oven to 200°C. Line a 20cm square cake pan with baking paper, extending paper 5cm over sides.

2 Cook the spaghetti following packet directions. Drain. Refresh under cold water, drain. Transfer to a bowl. Add the grated carrot, the egg and half of the cheddar. Stir to combine.

3 Place the noodle mixture over base of the prepared pan. Top evenly with slices of pumpkin. Top with the remaining cheddar cheese, then capsicum and feta. Sprinkle with thyme.

4 Cover cake pan with foil. Bake for 40 minutes. Remove foil. Bake for a further 40 minutes, or until the vegetables are soft when tested with a skewer. Stand for 15 minutes. Invert, top-side up, to slice. Serve warm.

HFG tip

You can store leftover slice in fridge, allowing slices to come to room temperature, or heating them in a microwave for 30-40 seconds before serving.

Nutrition Info (per serve)

Calories 280 cal

Kilojoules 1174 kJ

Protein 18.3 g

Total fat 8.0 g

Saturated fat 3.9 g

Carbohydrates 27.8 g

Sugar 12.1 g

Dietary fibre 8.7 g

Sodium 307 mg

Calcium 332 mg

Iron 2.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.