Spaghetti with pumpkin and baked garlic

Name: Spaghetti with pumpkin and baked garlic
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Hokkaido Pumpkin; 8 discs Bacon; 7-10 Tbsp Salt, 1⁄2 Tsp chili flakes, sugar; 6 TABLESPOONS + some olive oil; 4 Garlic cloves; 400 g Spaghetti; 75 g Baby salad mix; 5 TABLESPOONS Lemon juice

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Hokkaido Pumpkin
8 discs Bacon
7-10 Tbsp Salt, 1⁄2 Tsp chili flakes, sugar
6 TABLESPOONS + some olive oil
4 Garlic cloves
400 g Spaghetti
75 g Baby salad mix
5 TABLESPOONS Lemon juice

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Clean, wash and halve the pumpkin. Remove seeds with a tablespoon. Cut pumpkin with skin into thin slices, halve slices.
2
Dice bacon very finely. Mix both with salt, chilli and 2 tablespoons of oil.
3
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Spread the pumpkin mixture on an oiled baking tray, add garlic cloves. Bake in a hot oven for 15-20 minutes.
4
Cook the pasta in boiling salted water according to the instructions on the packet. Wash, sort and drain the baby salad mix. Mix lemon juice, salt and 1⁄2 teaspoon sugar. Fold in 4 tablespoons of oil. Squeeze garlic from the skin and stir in.
5
Drain the pasta and put it back into the pot. Mix with baked pumpkin, garlic sauce and salad leaves.