For 2p, remove the skin and chop 1 small butternut pumpkin( approx 800 grams of pumpkin left). Put the cubes on baking paper. Add 4 peeled garlic cloves and a drizzle of olive oil. Bake in the oven at 200° for 25-30 mins. Cool down.
Boil 120 grams of integral spaghetti in salted water al dente.
Chop and fry 1 red onion, 1 chili and 4 garlic cloves in a drizzle of olive oil. Add 1 can of tomatoes. Rinse the can with 100 ml of red wine. Add to the sauce. Stir regularly . Add 1 teaspoon of dried basil, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, some nutmeg, a pinch of sugar and stir now and again. Allow to simmer for approx 20 mins. Taste, add pepper and salt.
Mix pumpkin, tomato sauce and spaghetti. Add a handful of chopped fresh basil and parsley.
Pour the mixture in a spring form. Finish with 1 crumbed slice of old bread ( I used a leftover of a package of pita bread). Spread some dried basil and some olive oil.
Bake in the oven at 200° for 25-30 mins.
Serve hot. PS use egg free spaghetti to have a real vegan meal.