Spaghetti with pumpkin and bacon

Name: Spaghetti with pumpkin and bacon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Hokkaido pumpkin (about 600 g gross); 125 g Bacon; 12 Garlic cloves; 1/2 TEASPOON Chili Flakes; 6 TABLESPOONS Olive oil; 300 g Spaghetti; 75 g young beet leaves; 7-10 Tbsp Salt; 4 TABLESPOONS Lemon juice; 1 TEASPOON Sugar; 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 Hokkaido pumpkin (about 600 g gross)
125 g Bacon
12 Garlic cloves
1/2 TEASPOON Chili Flakes
6 TABLESPOONS Olive oil
300 g Spaghetti
75 g young beet leaves
7-10 Tbsp Salt
4 TABLESPOONS Lemon juice
1 TEASPOON Sugar
7-10 Tbsp Oil

Directions

1
Clean the pumpkin (remove seeds) and cut the pumpkin into fine slices. Cut the bacon into fine cubes. Mix pumpkin, bacon, garlic, chili flakes and 2 tbsp. oil well. Spread oil on an ovenproof wide dish or a fat pan and spread the pumpkin mixture on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes
2
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the beet leaves and drain well. Remove half of the soft garlic cloves from the skin and crush them. Mix with lemon juice, sugar, some salt and 4 tablespoons of oil. Drain the spaghetti, put it back into the pot and mix it with the pumpkin mixture, the garlic-lemon oil and the beet leaves