Summary

Ingredients

• 1 pumpkin (se) (spaghetti squash)
• 3 tablespoon heavy cream
• 2 egg (s)
• 3 tablespoon parmesan, freshly grated, or cream cheese
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg
• 100 g bacon or ham, diced
• 1 large clove garlic
• 1 tablespoon parsley (optional)

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Instructions

1. Halve the pumpkin, remove the seeds and loose pulp from both halves with a tablespoon. Put some water on a plate, place one half on each one with the cut surface facing down. Microwave at approx. 800 watts for ten minutes.
2. For the carbonara, put the cream, eggs and grated parmesan in a bowl. Season with a pinch of nutmeg, salt and pepper each. Mix everything thoroughly.
3. Fry the ham cubes until crispy.
4. Now remove the pulp from the pumpkin halves - preferably with a fork - so that only a narrow edge of it remains in the pumpkin itself.
5. Squeeze a large clove of garlic, add to the ham and mix. Put the pulp in the carbonara and also the ham cubes. Mix everything together thoroughly. Put the hollowed out pumpkin halves in a suitable shape (e.g. casserole dish) and distribute the prepared filling on both halves. Put the carbonara pumpkin in the preheated oven and bake at 200 degrees (convection 180 degrees) for about 25 minutes.
6. When finished, sprinkle with a little parsley as an option.