Preheat the oven to 375°F (190°C).

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

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

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

In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Stir in heavy cream, then add Parmesan cheese, salt, pepper, and nutmeg. Simmer until thickened.

Combine the drained pasta with the Alfredo sauce, tossing gently to coat.

Fill each roasted pumpkin with the creamy pasta mixture

Garnish with chopped parsley, pumpkin seeds and extra Parmesan before serving warm.