3 Syns per serving
Serves 4
½ butternut squash, peeled, deseeded and cut into chunks
2 garlic cloves, unpeeled
1 cauliflower, broken into florets
low-calorie cooking spray
1 tbsp fresh thyme leaves
½ tsp Cajun seasoning
200g dried (400g when cooked) macaroni or other small pasta shapes
1 large lean gammon steak, visible fat removed
150ml boiling vegetable stock
8 spring onions, thinly sliced
400g fat-free natural fromage frais
1 tsp mustard powder
80g reduced-fat Cheddar, grated
2 eggs, lightly beaten
Preheat the oven to 200°C/fan 180°C/gas 6.
Arrange the squash, garlic and cauliflower in a single layer on a non-stick baking tray and spray with low-calorie cooking spray. Sprinkle over the thyme and Cajun seasoning and roast for 30 minutes or until softened and beginning to brown.
Spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Fry the gammon for 3-4 minutes then set aside.
Meanwhile, cook the pasta according to the pack instructions then drain and set aside.
Increase the oven temperature to 220°C/fan 200°C/gas 7 and spray a large non-stick ovenproof dish with low-calorie cooking spray. Pick out and set aside the garlic cloves then tip the roasted vegetables and pasta into the ovenproof dish and toss together. Pour over the stock and sprinkle over the spring onions and cooked, diced gammon.
Peel the cooked garlic and mash with a fork. Add the mustard powder, fromage frais, reduced fat cheese and
eggs. Season and whisk well. Pour the mixture all over the
roasted vegetables and pasta. Bake for 20-25 minutes or until golden.
Serve hot with a crisp green salad.