Photo: Paul Cutter
Have your say
Ingredients
- 1kg butternut pumpkin, peeled
- olive oil
- 1/2 tsp ground cinnamon
- 1 onion, diced
- 800g chopped tomatoes
- 3 tbsp tomato paste
- 2 tbsp parsley, chopped
- 200g baby spinach
- 500g reduced-fat deli-style ricotta
- 1 egg
Method
Preheat oven to 200C. Slice pumpkin into 1 centimetre thick slices and place on a baking tray. Brush lightly with olive oil and sprinkle with a little cinnamon. Bake for 30 minutes until tender, then remove.
Saute onion in a pot. Add tomatoes and paste and cook for 15 minutes until thickened. Add parsley and remove from heat.
Spread a quarter of the sauce into the base of a baking dish. Add half of the spinach then half of the roasted pumpkin on top. Spoon over half of the tomato sauce. Repeat. Beat the ricotta and egg until smooth. Spread over the pumpkin. Bake for 30 minutes. Serve with leafy greens.
Nutrition: Protein, 16g; total fat 9g (saturated, 5g); calcium, 289mg; carbs, 16.6g; kilojoules, 892. Gluten-free, low GI.
Advertisement 
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.