WW Italian Chicken and Pumpkin Bake

Serves 6
Points 4.5

800 g fresh pumpkin, deseeded, peeled, cut into thin wedges
300 g chicken mince

2 tsp olive oil 1 medium onion, finely chopped
1 clove garlic, crushed
800 g canned tomatoes, chopped
1 tsp dried oregano
200 g reduced fat ricotta cheese
1 whole whole egg
3 second spray Always Fresh Olive Oil Extra Light Olive Oil Spray, nonstick
100 g reduced fat mozzarella cheese, shredded

Preheat oven to 220C. Line two baking trays with baking paper. Place the pumpkin slices on the trays and spray with oil. Bake in the preheated oven for 30-40 minutes, or until golden and tender. Turn half way through cooking.Meanwhile place a non-stick frying pan over high heat. Spray with oil. Add chicken mince and cook, stirring to break-up any lumps. Season with salt and pepper.

Remove the mince from the pan and set aside.Heat the oilve oil in the same frying pan and place over medium -high heat. Add the onion and garlic and cook for 5 minutes, or until tender. Add the chopped tomatoes and oregano and season to taste with salt and pepper. Add the cooked chicken and simmer for 10 minutes, or until reduced. Place the ricotta cheese and egg in a food processor and blend until smooth.

Spray a 22cm deep pie dish with oil and line the sides and base with pumpkin. Add the ricotta cheese and gently spread over pumpkin. Pour the tomato and chicken mince over the cheese mixture and sprinkle with mozzarella. Reduce the oven temperature to 200C, and bake in the oven for 20-30 minutes. Remove from the oven and allow to stand for 5 minutes. Slice into 6 pieces