Pumpkin Face Quesadillas

Preheat oven to 180C.

Wash & cut the pumpkin into 2cm wide strips, scooping out seeds & fibrous strands. 

Spread strips out on a baking tray, drizzle with a little oil, season with salt and pepper and bake for 20 minutes until soft then leave to cool.

Meanwhile, thinly slice the onion and fry for 10 minutes. Add the spinach, cook until wilted then turn off the heat.

Cut each tortilla wrap into 2 connected circles (a bit like a snowman shape). Cut out a pumpkin face with eyes and a mouth on the top circle 🎃 

Scoop the pumpkin flesh from the skin and mix with the onions and spinach.

Sprinkle a little cheese onto the bottom circle of your tortilla, spread a layer of your pumpkin mixture on top then sprinkle on a little more cheese.

Fold the top circle of the wrap (with the pumpkin face) over the filling to make a sandwich. 

Heat a frying pan on a low heat and put in your tortilla wrap to toast the bottom for 2 minutes until golden.

Carefully flip over the pumpkin-filled wrap and toast on the other side for 1 minute. 

Slide your quesadilla out of the pan and turn over to make sure your pumpkin face is on top and cheese oozes out of its mouth.