Spaghetti-stuffed capsicums

1 Preheat oven to 200°C. Line a baking tray with baking paper. Cook pasta according to packet instructions. Drain, reserving ¹⁄³ cup cooking liquid.

2 Meanwhile, place capsicum halves, cut-side up, on prepared tray and lightly spray with olive oil. Transfer to oven and bake for 20 minutes.

3 Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add pumpkin and garlic and cook, stirring, for 5 minutes or until pumpkin has softened. Add tomatoes, oregano, dried chilli and reserved cooking liquid, stirring to combine. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, for 8–10 minutes or until sauce thickens.

4 Add cooked pasta to pan, tossing to coat. Fill capsicum halves with spaghetti mixture and top with any remaining sauce from pan. Scatter over cheese and bake for a further 15 minutes or until topping is golden and capsicums are tender. Place two capsicum halves on each serving plate. Top with parmesan and basil, then serve with mixed baby salad leaves on the side.