Pumpkin spaghetti carbonara quiche recipe

Step 1

Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper.

Step 2

Cut pumpkin in half horizontally. Use a spoon to scoop out seeds and discard. Scoop out some pumpkin flesh, leaving a 2cm border, to make 2 shallow bowls (see tip). Be careful not to pierce the skin. Trim base slightly to sit flat, if necessary.

Step 3

Place pumpkin halves, cut-side up, on prepared tray. Rub flesh and skin with half the oil. Season. Roast for 30 minutes or until nearly cooked through when pierced with a skewer. Set aside to cool slightly. Pat dry pumpkin flesh with paper towel.

Step 4

Meanwhile, cook pasta in a large saucepan following packet directions. Drain and return to pan. Set aside to cool slightly.

Step 5

Heat remaining oil in a non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 3 minutes or until begins to crisp. Transfer one-third of the bacon to a bowl. Add onion to pan. Cook, stirring, for 2-3 minutes or until softened. Add to pasta with half the parmesan. Toss.

Step 6

Divide pasta mixture between pumpkin halves. Place eggs and cream in a jug and whisk until well combined. Season. Carefully pour the egg mixture over the pasta mixture in the pumpkin. Sprinkle with the remaining parmesan. Roast, covering with foil if browning too quickly, for 40 minutes or until filling is set. Set aside for 10 minutes to cool slightly. Sprinkle with reserved bacon, parsley and extra parmesan to serve.