Whole Baked Pumpkin

Contains Dairy, Gluten

Ingredients
• 1 (approx 2.5kg) pumpkin
• 3 rashers bacon, cut into strips
• 1 onion, chopped
• 5 slices bread, cut into triangles
• 2 cups tasty cheese
• 150ml cream
• 150ml milk
• 1 tbsp mild English mustard
• 2 eggs, lightly beaten
• salt and pepper
• olive oil spray

Instructions
1. Preheat oven to 160°C.
   
2. Slice the top from the pumpkin. Slice a small bit from the bottom so as to allow it to sit evenly. Using a large spoon remove the seeds from the pumpkin. Start in the middle and scoop out towards the sides. Discard seeds.
   
3. Place bacon in a frying pan. Turn the heat to high and sauté for 2 minutes. Add onion and cook for a further 3 minutes or until onion is soft and bacon is crisp. Remove and set aside.
   
4. Layer 5 triangles of bread in the cavity of the pumpkin.
   
5. Sprinkle with ¼ of the bacon and onion mixture.
   
6. Sprinkle with ¼ of the cheese. Continue layering, finishing with a layer of bread, reserving the last bit of cheese.
   
7. Mix together cream, milk, mustard and eggs. Season.
   
8. Carefully pour mixture over the layers in the pumpkin.
   
9. Sprinkle with remaining cheese.
   
10. Place on a tray and allow to stand for 20 minutes. Replace the top of the pumpkin and spray with olive oil.
    
11. Place in oven and cook for 1½ to 2 hours until tender.