Halve and core the pumpkin, grate 75 g of it and finely grate the Parmesan.

Put the minced meat, egg, grated 30 g Parmesan, grated pumpkin, lemon zest, cayenne powder, salt and pepper in a bowl and knead to form a mixture. Shape it into 15 small balls with damp hands.

1El rapeseed oil in a pan and fry the meatballs brown all over and remove from the pan. Peel the onion, halve and cut into coarse pieces. Cut the remaining pumpkin into pieces about 2cm in size. Briefly sauté the onions and pumpkin in the frying fat from the meatballs. Season with salt, pepper, sugar and paprika, add tomatoes and 150 ml water and bring to the boil.

Put the meatballs in the sauce and simmer over a low heat for about 12-15 minutes. In the meantime, cook the spaghetti in plenty of boiling salted water according to the instructions on the package Arrange the sauce on plates and serve sprinkled with basil and remaining Parmesan.