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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Serve these cheesy pumpkin slices with a leafy green salad for a delicious vegetarian lunch or dinner.
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.
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.
Calories 280 cal
Kilojoules 1174 kJ
Total fat 8.0 g
Saturated fat 3.9 g
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