Preheat the oven to 220 C (200 fan)
Spray the flesh side of the butternut halves well with non-stick spray and season with salt and black pepper. Place the flesh side down on a baking tray and bake for approximately 45 minutes (or until soft).
Meanwhile, heat a non-stick pan over medium heat and fry the onion and garlic using non-stick spray.
When the onions have softened, add the diced peppers and fry for an additional minute, then add the beans, corn, paprika, cumin and chili sauce. Turn off the heat. Taste, and season with salt and black pepper to perfection. Set aside until your butternuts are ready.
Allow the butternuts to cool down for a few minutes, then remove most of the flesh from each half and roughly chop. Add it to the bean mixture and combine.
Scoop the stuffing back into each butternut boat, then place them back in the oven for another 10 minutes. If you want, you can grate a bit of cheese over the top of each butternut.
Garnish with coriander and plain yoghurt, and serve with a fresh salad. Enjoy!