Heat the oven to 180C/350F/gas mark 4.
Cut the squashes in half, scoop out the seeds and
pulp, and roast for 30-45 minutes until tender.
Meanwhile, make the chilli. Heat the oil in a large,
heavy pan over a medium-high heat. Add the onion and celery. Reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes, until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently
Stir in the garlic, and cook for another minute. Add
the chilli, herbs and cumin, and season with about 1-2 tsp salt and 1 tsp black pepper. Give everything a good mix, then add the tomatoes. Simmer, uncovered, for about 30 minutes.
Stir in the beans and continue to simmer for a further 10 minutes. Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste.
Fill each roasted half with the chilli mixture. Finish with vegan cheese crumbled over the top, and/or a drizzle of vegan cream, if you like.