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Preheat the oven to 200 °C (top/bottom heat) and line a baking tray with baking paper.
Cut the spaghetti squash in half lengthwise and remove the seeds.
Rub the inside surfaces with olive oil, add garlic and thyme, and season with salt and pepper.
Place the squash halves cut-side down on the baking tray and bake for 35–40 minutes until the flesh is soft.
Heat the olive oil in a pan and sauté the onion and garlic until translucent.
Add the tomato purée and caramelise for 1–2 minutes.
Add the spices, beans and water or stock and simmer for 5–7 minutes.
Stir the vegan cream with lemon juice, salt and pepper until smooth.
Mix the tomatoes, onion, herbs, lime juice and salt for the pico de gallo and season to taste.
Turn the pumpkin over, crush the garlic and loosen the flesh with a fork.
Spread the bean ragout over the pumpkin, add the cream and top with the pico de gallo.