For the chorizo and pumpkin filling, heat oven to 450˚F. Arrange the squash on a baking sheet and spray with oil, season with salt, pepper, nutmeg, cinnamon and chili powder. Roast to tender and brown at edges, 25 minutes. Reduce heat to 325˚F.

In a skillet over medium-high heat, brown and crumble the chorizo in olive or vegetable oil, add onion, garlic and peppers, and cook until onions are translucent. Add ½ cup water and let it absorb.

Combine squash with chorizo, and set aside.

For the refried beans, heat olive oil, a turn of the pan, in a small saucepan over medium-high heat. Add onion, garlic, jalapeños, salt, pepper and cumin, and cook 5 minutes to soften. Add water and reduce to 2-3 tablespoons. Add beans and heat through.