Prepare simple pumpkin spaghetti

When you cook the pumpkin spaghetti recipe, thoroughly wash the pumpkin, cut in half, remove the seeds and cut into small cubes. Don't worry, you don't have to remove the skin from the Hokkaido. It becomes soft during cooking and is very tasty.

Heat the olive oil in a large frying pan and fry the squash over medium heat. Add the finely chopped garlic. Always stir well so that the garlic does not burn. After about 10 minutes, the squash should be soft and somewhat caramelized.

Meanwhile, cook spaghetti in salted water according to package directions. I recommend cooking the pasta al dente so that it still has some bite.

Add cream to the squash, season with salt and pepper, and simmer over low heat until a creamy sauce forms.

Add drained spaghetti to the pumpkin sauce and stir well so that all the spaghetti is covered by the sauce. This is where the flavor of the pumpkin sauce really melds with the spaghetti.

Serve the pumpkin spaghetti immediately with freshly grated Parmesan cheese and a few fresh basil leaves. Enjoy your meal!

Personal tip: You can vary this recipe by sprinkling roasted sunflower seeds or pumpkin seeds on top. It gives the dish a nice texture and improves the taste.