Stuffed TexMex Squash

Prepare a baking dish or cover a baking tray with baking paper. Preheat the oven to 180 °C hot air.

Quarter the pumpkin (if you have 2 smaller pumpkins, cut them in half) and scoop out the seeds.

Cut the avocados in half, remove the seeds and scoop out the flesh. Wash and dice the tomatoes. Finely chop the jalapeños. Wash, dry and pluck cilantro. Coarsely break tortilla chips. Coarsely grate cheese.

Mash avocado with a fork and mix with tomatoes, jalapeños and lime juice.

Spread mixture on top of squash wedges. Sprinkle tortilla chips and cheese on top. Place squash in oven for about 45 minutes (until squash is tender). If cheese darkens too quickly, cover with aluminum foil.

Garnish squash with cilantro and serve.

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