Preheat your oven to 190C.
In a roasting tin, season your prepared squash and potato generously with salt, pepper, and a little paprika.
Coat with enough cooking spray to prevent sticking and roast for 30 - 40 minutes, shaking around half way through.
Fry the onions in a little cooking spray over a medium-low heat for around 5 minutes.
Stir in the garlic, tomatoes, puree, paprika and chilli powder.
Allow to simmer gently for around 10 minutes, until nicely thickened.
Reheat if necessary and spoon over your cooked potato / squash. Garnish with fresh parsley to serve.
Nutritional Information per serving:
Calories: 148 / Protein: 4g / Carbohydrate: 28g / Fat: 1g / Fibre: 7g