Preheat 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.

Finely chop the onion and leek.

Slice the bacon into cubes.

Fry 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.

Transfer 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.

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

Place 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.

Bake in the oven for 10 minutes until the cheese melts and is golden on top.

To store, refrigerate for up to 5 days.