- 250g wholemeal spaghetti
- 2 red capsicums, halved lengthways, stalks retained
- 2 yellow capsicums, halved lengthways, stalks retained
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 250g butternut pumpkin, peeled, grated
- 2 garlic cloves, crushed
- 2 x 400g cans no-added-salt diced tomatoes
- 1 teaspoon dried oregano
- ¼ teaspoon dried chilli flakes
- 1 cup grated reduced-fat tasty cheese
- 2 tablespoons grated parmesan
- ¼ cup small fresh basil leaves
- 80g mixed baby salad leaves, to serve
1 Preheat oven to 200°C. Line a baking tray with baking paper. Cook pasta according to packet instructions. Drain, reserving ¹⁄³ cup cooking liquid.
2 Meanwhile, place capsicum halves, cut-side up, on prepared tray and lightly spray with olive oil. Transfer to oven and bake for 20 minutes.
3 Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add pumpkin and garlic and cook, stirring, for 5 minutes or until pumpkin has softened. Add tomatoes, oregano, dried chilli and reserved cooking liquid, stirring to combine. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, for 8–10 minutes or until sauce thickens.
4 Add cooked pasta to pan, tossing to coat. Fill capsicum halves with spaghetti mixture and top with any remaining sauce from pan. Scatter over cheese and bake for a further 15 minutes or until topping is golden and capsicums are tender. Place two capsicum halves on each serving plate. Top with parmesan and basil, then serve with mixed baby salad leaves on the side.
Break spaghetti strands in half before putting them in the pan to cook in step one. This makes it easier to stuff the capsciums with filling.
Nutrition Info (per serve)
Total fat 7.7g
–Saturated fat 3.1g
Dietary fibre 8g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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