It can be pureed into soup or chopped and roasted for a side, but we think sweet Kent pumpkin is just right in this hearty vegie main.
Ingredients
- 800g Kent pumpkin, peeled, coarsely chopped
- 2 teaspoons olive oil
- 1 garlic clove, finely chopped
- 2 x 400g cans diced tomatoes
- Pinch of dried chilli flakes
- 250g frozen spinach, thawed, excess liquid removed
- 400g fresh low-fat ricotta
- Pinch of ground nutmeg
- 200g cannelloni
- 100g (1 cup) coarsely grated mozzarella
- 1 1/2 tablespoons pine nuts
Method
- Step 1Place the pumpkin in a medium saucepan. Cover with cold water. Bring to a simmer over medium-high heat. Cook for 10 minutes or until tender. Drain and return to the pan. Mash. Transfer to a large bowl and set aside to cool slightly. Wipe the pan clean.
- Step 2Heat the oil in the saucepan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato and chilli. Bring to the boil. Season with salt and pepper. Spread 3/4 cup of the tomato mixture over the base of a 20 x 30cm (base measurement) ovenproof dish.
- Step 3Add the spinach, ricotta and nutmeg to the pumpkin. Season with salt and pepper and stir until well combined.
- Step 4Preheat oven to 180°C. Place the pumpkin mixture in a piping bag. Fill 1 cannelloni tube with pumpkin mixture. Place, in a single layer, in the prepared dish. Repeat with the remaining cannelloni tubes and pumpkin mixture.
- Step 5Pour the remaining tomato mixture over the cannelloni. Sprinkle with the mozzarella and pine nuts. Bake in oven for 40 minutes or until golden.
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1596 kj
Energy
13g
Fat Total
5g
Saturated Fat
8g
Fibre
22g
Protein
44mg
Cholesterol
271.94mg
Sodium
15g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
If you don’t have a piping bag, place pumpkin mixture in a sealable plastic bag. Cut 1 corner from bag to make a hole.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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