It’s Halloween this week and there are pumpkins and squash everywhere, but how many of you are planning to eat them? Here’s a delicious recipe for putting that delicious vegetable to work!
Ingredients for 2 servings
|500g||squash flesh, baked weight|
|2 tsp||smoked paprika|
|1||chilli, sliced, seeds or no seeds up to you!|
|1 tbsp||olive oil|
|2 tbsp||tomato ketchup|
|1||garlic clove, chopped or crushed|
|6||pickled jalepeno slices|
|70g||cheddar cheese, grated|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Pre-heat your oven to 190°C fan/400°F .
- Cut the squash or pumpkin in half, scrape out the seeds, spritz with the spray oil before placing on a baking tray.
- Bake the squash or pumpkin until the flesh is tender. For me this took approximately 45 minutes.
- When the squash or pumpkin is ready, carefully remove it from the oven and using a spoon, scrape out the soft flesh being careful not to damage the outer skin as we are going to use this.
- Place a large frying pan onto the heat and add the oil, sliced onion, sliced peppers, sliced celery garlic and chilli.
- When they have softened, add the drained chickpea along with the smoked paprika and stir fry for a minute before adding the cooked squash/pumpkin flesh, passata, ketchup and water.
- Give everything a good stir and leave it to simmer for 10 minutes.
- Season it to taste and let it simmer until it’s lovely and thick in texture – this should only take another few minutes.
- Add the spinach to the pan and stir it in to wilt it before tearing and adding the coriander.
- Carefully spoon the mixture into the baked squash/pumpkin skins, top with cheese and bake until golden brown.
- Serve with the jalapeño slices and enjoy!
- To make this vegan/plant based, swap the cheese and ketchup for suitable alternatives.
- Kidney beans would be a great alternative to chickpeas!