Preheat your oven to 375°F (190°C). Gather all your ingredients and equipment, including a baking sheet and parchment paper.

Carefully slice off the tops of the mini pumpkins and scoop out the seeds. Brush the insides with olive oil and season generously with salt and pepper. Place the pumpkins cut-side up on a lined baking sheet. Roast for 25-30 minutes until tender.

Bring a large pot of salted water to a boil. Add fettuccine or spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.

In a medium saucepan over medium heat, melt the butter. Sauté minced garlic for 1-2 minutes until fragrant.

Pour heavy cream into the saucepan with sautéed garlic, stirring well. Gradually add Parmesan cheese, mixing continuously until thick and creamy, about 3-5 minutes. Season with salt, pepper, and nutmeg.

Gently fold the cooked pasta into the Alfredo sauce, ensuring every strand is coated.

Remove roasted pumpkins from the oven and fill each with the creamy pasta mixture, twirling the pasta into nests.

Garnish each filled pumpkin with chopped parsley, pumpkin seeds, and additional grated Parmesan. Serve warm.