Preheat your oven to 375°F (190°C).

Slice the tops off each mini pumpkin and scoop out seeds. Brush insides with olive oil and sprinkle with salt and pepper. Arrange cut-side up on a roasting sheet and roast for 25-30 minutes until tender.

Boil salted water in a large pot and cook fettuccine (or spaghetti) until al dente, about 8-10 minutes. Drain, reserving a splash of the water.

Melt butter in a medium saucepan over medium heat and sauté minced garlic for 1-2 minutes. Slowly stir in heavy cream and then Parmesan cheese. Season with salt, pepper, and nutmeg, simmering until thickened, around 5-7 minutes.

Add the cooked pasta to the Alfredo sauce, tossing until well-coated. Add reserved pasta water if needed.

Remove pumpkins from oven and fill each with pasta, making lovely twirls.

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