Low-Carb Bacon & Cheese Vegetable Gratin

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted). Peel the spaghetti squash, carrots and celeriac. Grate (using a food processor with a grating blade or option to do by hand) the squash, carrots, courgettes and celeriac.

Step 2Finely chop the onion and leek. Slice the bacon into cubes.

Step 3Fry the bacon in 1 tablespoon of olive oil on a medium heat for 2 minutes. Add the onion, fry for 1 further minute. Add the leek for a further 2 minutes and finally add the garlic and cook for 1 more minute. Total of 6 minutes.

Step 4Transfer to a large saucepan or use 2 regular 16 - 20 inch saucepans. If using 2 regular saucepans add 1 tablespoon of olive oil to the dry pan. Split the bacon mix between the 2 pans and add the grated squash, carrots, celeriac, and courgettes. Fry for 5 minutes. If using a larger pan you may need to cook for a little longer until the vegetables are soft. Add the kale and parsley, mix well.

Step 5Stir through the cream cheese, salt, pepper and paprika.

Step 6Place into a baking tray (28 x 20) and spread to the edges. Top with sun blushed or sun dried tomatoes and sprinkle with cheddar and a touch more paprika.

Step 7Bake in the oven for 10 minutes until the cheese melts and is golden on top. To store, refrigerate for up to 5 days.