by Sara Matthews
Recipe published in Feast, Issue 20 – October 2017
Serves 2 as a main dish, or 4 as a starter
1tbsp of rapeseed oil
2 cloves of garlic, crushed
1 red onion, chopped
2 jalapeno peppers, deseeded and chopped (I used peppers in brine from my pantry)
1 200g can of kidney beans, drained
1tsp of paprika
1tsp of ground coriander
2tbsp of tomato purée
2tbsp of lime juice
salt and pepper to taste
Preheat the oven to 180°C.
Place the deseeded squash face down in a large baking dish, cut side down.
Pour in 1/2 cup of water and bake for 30 minutes until tender. Remove from the oven and, with a fork, rake the flesh from the squash. It should come away like spaghetti.
Leave the shell intact as this will be the bowl for the dish and will hold the other ingredients.
Heat a large frying pan or skillet over a medium heat, add the onion and cook gently for 5 minutes, add the garlic, pepper and jalapeno, and cook for a further 2-3 minutes until soft. Add the beans, tomato purée, corn and spices. Cook for a further 3 minutes, then add the squash flesh and lime juice – stir in gently to combine. Transfer to the squash shells – half of the mixture in each.
Put the filled squash back into the baking dish and return to the oven for 10 minutes. Remove and serve.
This is delicious served with tahini dressing. (To make the tahini dressing, mix 1tbsp of tahini, 1tbsp of water, juice of 1 lime, salt and pepper to taste – you can also add a good pinch of smoked paprika for added depth to this already delicious dressing. Whisk to combine).