Oh My Gourd! Dramatic Mac N Cheese

2 (4-lb) sugar pumpkins (or kabocha or red kuri squash)
Kosher salt and freshly ground pepper
1 (4 oz.) pkg diced pancetta
1/2 sweet onion, diced
3 1/2 cups dried elbow pasta
1 (10 oz.) box frozen spinach, thawed and squeezed dry
3/4 cup grated Parmesan cheese
1/4 lb grated Gruyere cheese
1 cup heavy cream

1. Preheat oven to 375. Cut an opening in top of each pumpkin or squash; remove and reserve tops, scrape out seeds and season insides with salt.

2. Cook pancetta in a med. skillet over med-high heat until crisp, about 4 min. Transfer to paper towels to drain. Add onion to skillet, season with salt and cook until softened, about 5 min.

3. Meanwhile, bring a large pot of salted water to boil. Cook pasta 2 min. less than pkg. directs (about 8 min.) Drain.

4. Combine pancetta, onion, pasta, spinach, Parmesan, and Gruyere in bowl. Add salt and pepper. Divide pasta mixture between pumpkins, packing tightly. Pour 1/2 cup cream over pasta in each pumpkin. Set tops in place.

5. Bake pumpkins on a rimmed baking sheet until flesh is easily pierced with a knife, about 1 hour, 30 min. Serve pasta from pumpkins, scooping out some pumpkin with each helping.

per serving: 380 cal, 29g carbs, 15g protein, 24g fat, 70mg chol, 360mg sodium, 3g fiber
Serves 6-8
Source: October 2013 dashrecipes.com