Instructions

1. First make the filling.
2. Thinly slice the onion and garlic, chop the pepper and carrot into tiny bits.
3. In a saucepan heat half of the oil and gently sauté the onion and garlic. Add the carrot and red pepper pieces, stir for a minute, then add spices and dried oregano. Stir for a few seconds, then add the chipotle paste and tomato purée. Stir to coat the vegetables, then add the tomatoes enough water to just cover the vegetables. Season with salt and pepper. Cook for 10-15 minutes under a lid until the veggies are tender. Add the mince and cook for another 8 minutes or so (read the instructions on the packet). Add your greens and coriander and cook for another couple of minutes. You should get a thick sauce. This can be cooled until you’re ready to bake the squash.
4. Cut off the tops of the squash and 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 10-15 minutes, or until the squash meat is tender.
5. Fill them with the mince sauce then bake for another 5-10 minutes.
6. Serve warm.