Rinse the squash then pat dry. Cut in half lengthways, and scape out then discard the seeds and pulp.

Coat the squash on both sides with olive oil. Season the inside with salt, pepper and cumin. Use a basting brush to spread the oil and seasoning evenly.

Transfer the squash to a lined baking sheet and place the squash halves face down. Bake in the oven whilst you prepare the filling (for approx. 25-30 mins).

Meanwhile, in a saucepan, add the boiling vegetable stock to the dried soya and leave to soak for approx. 10-15 mins.

Dice the onion and crush the garlic.

Add 1 tbsp olive oil to a large frying pan on a medium heat. Add the black cumin seeds once the oil is hot and fry for 1 min, then add the onion and garlic and sautee for 2-3 mins.

Add the remaining spices (oregano, smoked paprika) and mix well. Once the onion is translucent, add the tomato sauce and the soya mince from the saucepan. Cover with a lid and simmer on low heat for 15 mins, stirring regularly. Add an extra dash of water if the mix starts to dry up.

After 25-30 mins, remove the squash from the oven. Carefully flip the halves over so the inside is facing up. Spoon the soya mix into the squash halves, covering each half evenly, then place the squash back into the oven, cooking for a further 15-20 mins until the squash is soft and cooked throughout (test this by sticking a knife into the squash).

Take out of the oven and serve immediately. Serve topped with a sprinkle of fresh parsley and crumbled vegan feta-style cheese.