Wash the pumpkin, quarter it, remove the seeds and cut into small pieces (Hokkaido does not need to be peeled). Peel onions and garlic, dice finely
Heat the oil in a large frying pan. Fry the mince in it until crumbly. Fry the onions and garlic briefly. Season with salt and pepper, remove
Fry the pumpkin in the frying fat for about 5 minutes, turning. Sprinkle with 1 tsp curry and sauté briefly. Add tomatoes, thyme and minced meat, season with salt and pepper. Bring to the boil and braise for about 15 minutes
Cook the spaghetti in plenty of boiling salted water for about 10 minutes until al dente. Season pumpkin bolognese with salt and pepper. Drain spaghetti and serve with the sauce. Sprinkle with parmesan
Drink: light red wine