Creamy Bacon and Pumpkin Pasta Bake

Hello Dear Reader,

While I was away, on the cruise, lovely hubby was the chief cook and bottle washer and he did a great job. I had cooked a big pot of Spice Beef for him and my Mother in Law to have on the Friday and Saturday night at the beginning of my cruise up the Queensland Coast. And we had done a menu and shop to see them through until the Wednesday, half way through the cruise.

So from Wednesday to the Saturday, lovely hubby was on his own. He did a menu and a shopping list for the following week and he bought up big on meat for BBQ's which are easy for him to cook, with one fish meal thrown in. He also had bought a heap of bacon, why? Just because he could, I guess. So we had some bacon left over to use up and some pasta from making spaghetti bolognese on Tuesday and that is how I came up with this recipe.
Ingredients for Creamy Bacon and Pumpkin Pasta, from top right
450 grams pumpkin cubed, 2 to 3 spring onions, a good handful of parsley and about 20 sage leaves, 1/2 a cup of grated parmesan cheese plus more for sprinkling over bake, 5 slices of bacon, 300 mls of cream and 300 grams of spaghetti
Cook spaghetti in the usual manner, drain and set aside
Reserve about 1/2 a cup of pasta cooking water
Roast pumpkin until golden brown and cooked through, set aside
Finely chop spring onions and separate into white/light green and dark green parts
Finely chop both the sage leaves and the parsley
Sauté the bacon and the white/light green parts of the spring onions for about 3 minutes
Move bacon and spring onions aside in the pan and sauté the sage leaves 
Then combine the sage in with the bacon and spring onions
To the same frypan, add the cooked spaghetti, roasted pumpkin, cream, the saved pasta cooking water and 1/2 cup grated parmesan
Give it a good stir to combine
Put pasta mixture into a baking dish and top with extra grated parmesan 
Bake in a preheated, 180 C oven, for 20 minutes or until starting to bubble 
This is a lovely light pasta bake, full of goodness.
So, tell me, what meal have you invented, from ingredients already at home, that was a hit?

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