in

Pumpkin spaghetti carbonara quiche

Sweet roasted pumpkin has been scooped out and loaded with a creamy, cheesy, bacon filling to make the ultimate quiche. Instead of the usual pastry, the roast pumpkin halves make delicious and nutritious edible bowls for this creamy bacon pasta. You can even eat the skin!

430 calories per serve

Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

More nutrition information >


9 Ingredients


  • 1 whole (about 3.5kg) kent pumpkin, unpeeled, scrubbed

  • 2 tbsp extra virgin olive oil

  • 150g dried spaghetti pasta

  • 4 rindless bacon rashers, thinly sliced

  • 1 brown onion, thinly sliced

  • 70g (1 cup) finely grated parmesan, plus extra, to serve

  • 4 eggs

  • 250ml (1 cup) pouring cream

  • Fresh continental parsley sprigs, to serve

6 Method Steps


  • Step 1

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

  • Step 2

    Cut pumpkin
    (1 whole (about 3.5kg) kent pumpkin, unpeeled, scrubbed)
    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
    (2 tbsp extra virgin olive 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
    (150g dried spaghetti 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
    (4 rindless bacon rashers, thinly sliced)
    , stirring occasionally, for 3 minutes or until begins to crisp. Transfer one-third of the bacon to a bowl. Add onion
    (1 brown onion, thinly sliced)
    to pan. Cook, stirring, for 2-3 minutes or until softened. Add to pasta with half the parmesan
    (70g (1 cup) finely grated parmesan, plus extra, to serve)
    . Toss.

  • Step 6

    Divide pasta mixture between pumpkin halves. Place eggs
    (4 eggs)
    and cream
    (250ml (1 cup) pouring 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
    (Fresh continental parsley sprigs, to serve)
    and extra parmesan to serve.
Tell us what you think of this recipe!

Recipe Notes

Reserve scooped out pumpkin flesh to make soup.

Image by Kathy Knudsen And Brett Stevens

Source link

0/5 (0 Reviews)

Chipotle salmon and roasted carrot salad

Mongolian beef meatballs