Stuffed butter nut/pumpkin

Ingredients:

1.9kg 3 ¾ lb whole butternut/ pumpkin halved

Vegan bacon 150 g 5 oz 1 ¼ cup, finely chopped

Handful of spinach

¼ teaspoon garlic granules

¼ teaspoon black pepper

240g 2/3 cup Parmesan dairy free cheese, shredded

2 stalk spring onion/scallion

Method:

Preheat oven gas mark 200°C/400°F and grease baking tray.

Prepare the halved butternut/pumpkin by removing the seeds and remove a small amount of the inside, so that your stuffing will fit in nicely. Meanwhile wash spinach and bring to the boil in saucepan with small amount of water until wilted, remove from heat and drain. Chopped spinach and add pinch of salt and black pepper, garlic granules to the inside of butternut/pumpkin. Bacon already has it own salt no need to add anymore salt to spinach or bacon. Mix bacon and spinach and spring onions/scallion together and start stuffing the butternut/pumpkin, then rap nicely with foiled paper and put in the oven and cook for 35/40 minuets, when ready sprinkle with grated cheese.