Cheesy pumpkin and noodle slice
- 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
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.
Nutrition Info (per serve)
Total fat 8.0g
–Saturated fat 3.9g
Dietary fibre 8.7g
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