This is actually the 3^rd quarter of the whole pumpkin. The 2^nd quarter was use to make the same dish as the 1^st quarter. (It was such a success the first round, I thought I replicate it for the second time)

Since I did Chinese for the first 2 quarter, I thought of doing something western for the 3^rd. I was pretty tired this week, so, the recipe needs to be something really simple and what could be simpler than good ol’ pasta dish.

Ingredients (for 3 portions)

• 200gm mince chicken
• ¼ Pumpkin diced to small cube
• 5 cloves garlic (chopped finely)
• 3 cloves garlic (Sliced)
• 3 portion of spaghetti
• 1 tsp tomato paste

Marinate for the chicken (5 minutes),

• 1 tsp Oyster sauce
• ½ tsp Soya sauce
• Dash of Oregano, Rosemary and Basil (dry herbs)
• Sprinkle over some Salt and pepper

Boil the spaghetti. Remember to salt your water and drizzle with oil. Cook till slightly less than al dente. (We will need to stir fry it again later)

Spread the diced pumpkin evenly. Drizzle with olive oil and mix in the sliced garlic. Roast in oven for about 15-20 minutes (depending on how soft you want you pumpkin to get).

While waiting for these 2 things above to be done, I manage to throw in our laundry for washing. Yay !!!

Once the spag is ready, drained and let it cool.

In the same pot, I add olive oil and the chopped garlic. Throw in the tomato paste and mince chicken. Fry till cook. Throw in the roasted pumpkin. Add half cup of water. Give it a good stir and then simmer for about 5 minutes. Add the Spag in and stir well. Off the fire and allow the pasta to sit in the hot pot for about 5-10 minutes before serving. (I find that this allows the mild sweetness of the pumpkin to soak into the spag)

Serve with some greens and heaps of parmesan shavings. Viola … Simple light and delicious meal in a bowl !!!