Mexican-style stuffed squash

First make the stuffing. In a saucepan heat half of the oil and gently sauté the onion and garlic. Add the sweet potato, carrot and red pepper pieces, stir for a minute, then add the ground spices and dried oregano. Stir for another minute, then add the chipotle paste. Stir to coat the vegetables, then add the tinned tomatoes and bay leaf. Add enough water to just cover the vegetables. Cook for 15 minutes under a lid. Add the drained beans and cook for another 10 minutes or until the vegetables are tender. Discard the bay leaf. You can refrigerate this stew.

Cook some rice, then measure out 2 cups.

When you’re ready to bake the squash, heat the oven to 180°C.

Cut the top of the squash off scoop out the seeds and the fibrous bits. Brush the cavity with the remaining oil, then season with salt and pepper. Put the squash on a baking tray and roast for about 15-20 minutes, or until tender.

Meanwhile combine the rice with about 2 cups of the bean sauce. Using a fork, mash the sweet potatoes to combine with the rice. Add the herbs, then taste and season with salt and pepper, if needed. The mixture should be thick, a bit sticky.

Test the squash with a fork, if it’s cooked through, then take the tray out of the oven and stuff the squash with the rice mixture.

Roast the squash for a further 15 minutes (covered with foil, if the edges are brown already).

Serve with jalapeño slices.