pumpkin pasta

Using 2-3 small pie pumpkins cut off the top and scoop out the seeds. Using a knife and sturdy spoons, cut/scrape out as much flesh as possible while still keeping the shell intact. Stick the shells in the oven to bake at 350 for 40 minute until softened. Meanwhile saute the pumpkin flesh with garlic, a sliced onion, an inch of peeled ginger root for about 10 minutes. Add zucchini slices and cook for another 5. Add a big can of tomatoes, 1 lb of pasta and broth to almost cover. Cook until pasta is tender. Stir in 1/2 cup ricotta and chopped fresh basil and parsley. Scoop into pumpkin shells to serve.