Preheat your oven to 375°F (190°C). Gather baking sheet, a sharp knife, and a spoon.

Slice off the tops of the mini pumpkins and scoop out their seeds and flesh. Brush insides with olive oil, and season with salt and pepper.

Place prepared pumpkins cut-side up on a baking sheet and roast them for 25–30 minutes until tender yet firm.

In a large pot, bring salted water to a boil. Cook 12 ounces of fettuccine or spaghetti until al dente, about 8–10 minutes. Drain and set aside.

In a medium saucepan, melt 2 tablespoons of butter. Add minced garlic and sauté for 1-2 minutes. Slowly stir in heavy cream and whisk in Parmesan until smooth.

Add cooked pasta to warm Alfredo sauce and toss gently. Adjust consistency with reserved pasta water if needed.

Fill roasted pumpkins with creamy pasta mixture, twirling fettuccine into nests.

Garnish with chopped parsley and pumpkin seeds, and add extra Parmesan. Serve warm and enjoy!