Cheesy pumpkin and noodle slice

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

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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 280cal

Kilojoules 1174kJ

Protein 18.3g

Total fat 8.0g

–Saturated fat 3.9g

Carbohydrates 27.8g

–Sugars 12.1g

Dietary fibre 8.7g

Sodium 307mg

Calcium 332mg

Iron 2.8mg

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.

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