Heat oven to 200C/fan 180C/gas 6.
Rub the squash with a little oil, then roast
them on a baking tray for 45 mins until soft.
Meanwhile, heat the remaining oil in a large
frying pan, then fry the onion for a few mins
until soft. Stir in the chilli and cumin, fry for
1 min more, then add the mince, browning
for 3-4 mins. Stir in the purée and beans
with a splash of water and season. Warm
through and keep warm. Or cool, freeze for
up to 1 month, then defrost and reheat.
Scoop a little of the soft squash flesh out
to make a hollow, then stir this into the chilli
with half the coriander. Fill the cavity of each
squash with a quarter of the mix, then
scatter with the remaining coriander. Dress
the spinach with a drop more olive oil,
season and serve alongside the squash.