Heat oven to 180C. Rub the squash with a little oil, then roast them on a baking tray for about 45 mins until soft
Meanwhile heat the remaining oil in a large frying pan, then fry the onion for a few minutes until soft. Stir in the chilli and cumin and fry for 1 more minute.
Add the lentils, chopped tomatoes, beans, and tomato puree and cook for a further 10 mins. Then stir in half the coriander.
Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli.
Fill the cavity of each squash with a quarter of the mixture and then scatter with the remaining coriander. Serve with some steam vegatables like kale.
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