Pumpkin, herbed cream cheese and spinach cob loaf

For a retro lunch idea, try our creamy, vegetarian cob loaf that's high in fibre. Simply cut into wedges and serve.

Serves: 6

Time to make: 45 mins

Ingredients

4 cups 2cm-cubed pumpkin
spray oil
1 teaspoon cumin
½ cup light spreadable cream cheese
1 tablespoon finely chopped fresh chives
½ x 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
1 large wholemeal cob loaf
4 cups baby spinach
2 tablespoons basil pesto
250g oil-free roasted red capsicum, thickly sliced

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Instructions

Stay Awake

Preheat oven to 180°C. On a tray lined with baking paper, place pumpkin. Spray lightly with oil and sprinkle with cumin. Bake for 25 minutes, or until tender.
In a bowl, combine cream cheese and chives. In a separate bowl, place chickpeas. Mash, leaving some texture.
Cut the top third off the cob loaf and reserve. Scoop out the centre, leaving a 2cm-thick shell. Spread inside of cob shell and lid with cream cheese mixture.
Place pumpkin at the bottom of the cob and gently mash. Add half of the spinach. Top with pesto, capsicum, chickpeas and the remaining spinach.
Wrap cob loaf tightly in plastic wrap. Place between two plates and lay a heavy object on top to compress filling. Place in the fridge for 3 to 4 hours.
To serve, place lid on the cob loaf and slice into wedges.

Variations

Make it gluten free: Use gluten-free bread and check cumin is gluten free.

HFG tip

Before serving, try placing the cob loaf in a 180°C oven for 15 minutes, or until crust is warm and crisp.

Turn the centre of the cob loaf into breadcrumbs for later use.

Nutrition Info (per serve)

Calories 309 cal

Kilojoules 1290 kJ

Protein 14 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 7 g

Dietary fibre 8 g

Sodium 560 mg

Calcium 120 mg

Iron 2.5 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.