* 350g (12 oz) Dried spaghetti or Pasta
* 2 tablespoons Olive oil
* 675 g chopped Squash or Pumpkin flesh
* 4 Cloves garlic, peeled and crushed
* 1 large Onion, finely chopped
* 2 tablespoons Tomato purée
* 1 teaspoon Paprika powder
* 1 tablespoon Curry powder or to taste
* 150 ml Sour cream or crème fraîche
* Sea salt and Freshly ground black pepper
* Parmesan cheese to garnish

===Method===
* Peel the Squash, remove all Seeds. Cut into 5cm thick slices. Boil in lightly salted water for 20 to 25 minutes or until soft. Drain in a colander, if very wet, apply a little pressure to press out any excess water.
* Heat the Oil in a large Frying pan or Wok, add a twist of Black pepper to the oil and add the Garlic. When the garlic starts to colour, add the Onions, reduce the heat a little and Sauté for 5 minutes.
* Allow the onions to cool a little, then add to a food processor with a metal blade. Add the squash, tomato purée, curry powder, salt and pepper. Blitz to a purée.
* Add the sour cream and give it a quick final blitz.
* Meanwhile, cook the Pasta for about 8 to 10 minutes is Salted Boiling water or as directed on the packet.
* Drain the Pasta and toss in a little Olive oil.

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