Cheesy Pumpkin Spaghetti


Cheesy pumpkin spaghetti can be served with or without bacon. Simplicity at its best! Served with crème fraîche for a lovely creamy pasta!

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Cheesy pumpkin spaghetti
Veronique van Ohmydish

Made by Véronique

Published at 2017-09-26, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-02-2021

40 minutes 4 people Main course
Cheesy pumpkin spaghetti


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  • 1/2 pumpkin (we've used a Hokkaido pumpkin from our kitchen garden)
  • olive oil
  • pepper and salt to taste
  • 200 gram grated cheese (you can use all kinds of cheese that melts well, like Old cheese, Gouda or Gruyère)
  • about 175 gram spaghetti
  • 150 gram crème fraîche
  • handful of seeds (e.g. pumpkin and sunflower seeds)
  • handful of fresh parsley
  • optional: 125 gram crunchy bacon
Cheesy pumpkin spaghetti ingredients
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Kitchen equipment

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  • oven
  • oven tray lined with parchment paper
  • cutting board & chef's knife
  • large pan
  • medium-sized skillet
  • salad spinner
  • wooden spoon

Cheesy Pumpkin Spaghetti

40 minutes 4 people Main course

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Preparation -- 25 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. It's not necessary to peel the hokkaido pumpkin, but do rinse it well and remove the stem and seeds.

Chop the pumpkin into pieces and divide over the oven tray lined with parchment paper. Drizzle with olive oil, pepper and salt. Roast the pumpkin in the oven for about 20 minute, or until they're completely soft.

Meanwhile fill a large pan with water and salt and bring to a boil. If you want to use bacon, it's best to cook them until they're crispy and then set aside.

Rinse the parsley and use a salad spinner to get rid of any excess water and finely chop the parsley.  

Cheesy pumpkin spaghetti
Cheesy pumpkin spaghetti

Finishing the cheesy pumpkin spaghetti -- 15 minutes

Cook the spaghetti until its al dente and then drain it. As soon as the pumpkin is soft enough, create a coarse pumpkin puree using a fork. Stir the puree and grated cheese into the spaghetti, the cheese wilt melt easily cause everything is still warm.

Add crème fraîche and chopped parsley and season with pepper and salt. But if you're using bacon, it's probably not necessary to add extra salt.

Finish with pumpkin and sunflower seeds if you like, enjoy!

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