For the baked squash

  • 2 medium squash’s - sliced in half and de-seeded
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • Pinch of black pepper

For the chilli

  • 1 onion chopped roughly
  • 1 tbsp olive oil
  • 4 cloves garlic sliced
  • 1 tsp cumin seeds
  • 2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1 courgette chopped into cubes
  • 2 red peppers chopped
  • 2 tsp harrisa paste
  • 1 tsp sriracha sauce
  • 1 tbsp tomato puree
  • 1 pack of black beans drained
  • 1 can jackfruit drained
  • 1 can chopped tomatoes
  • Juice 1/2 lime


  • 1 Avocado sliced
  • 10g coriander


  1. 1

    Pre-heat your oven to 180c 

  2. 2

    Remove the seeds of the squashes and score the flesh diagonally. 

  3. 3

    Place the butternut squash on baking trays and rub with the olive oil and sprinkle with salt and pepper. Place in the oven and bake for 45-minutes to 1hr or until tender inside and caramelised on the outside. Remove from the oven and drain off any water.

  4. 4
  5. 5

    Scoop out the flesh so you have a shell around 1cm thick left in the skin. When cool, roughly chop up the flesh. Set aside.  

  6. 6
  7. 7

    Add the oil to your saucepan on a medium heat then add in the onion. Fry for 8-10 minutes until soft. Add in the garlic and spices and cook for a further few minutes then add in the veg to your pan and fry for 2-3 minutes.

  8. 8

    Next add the harissa paste, tomato purée, sriracha and stir to combine. Then add in the beans, jackfruit and tomatoes and simmer for 10 minutes.

  9. 9

    Now add in the reserved cooked squash. Stir to combine. Season with salt and pepper then add the lime.

  10. 10

    Spoon the filling into the squash cavities, top with avocado and coriander to serve. 

Nutritional Details

Each serving provides
  • Energy 1943kj 464kcal 23%
  • Fat 18.0g 26%
  • Saturates 3.0g 15%
  • Sugars 0.0g 0%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 318kj/76kcal

Each serving provides

55.0g carbohydrate 15.0g fibre 11.0g protein Five of your 5 a day

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