Enchilada-Stuffed Butternut Squash

Ingredients

• large butternut squash — halved and seeds removed1 ea
• avocado oil — 4 tsp20 ml
• red onion — diced150 g
• red bell pepper — diced1 ea
• sea salt — ¼ tsp1.5 g
• canned black beans — drained and rinsed425 g
• red enchilada sauce360 ml
• tortilla chips — crushed30 g
• avocado — to serve1 ea

Method

1. Heat oven to 425 F (218 C) and line a baking sheet with parchment paper.
2. Use a sharp knife to carefully halve the butternut squash, then scoop out the seeds and strings and rub the flesh with oil and salt and pepper.
3. Place the squash cut side down and roast for 35-45 minutes or until the skin is browned and flesh is tender (a knife inserted should easily slide in and out). It’s better to overbake than underbake the squash as you want it very tender and slightly caramelized.