2 gem squash 2 large spring onions 1 large clove of garlic 2 teaspoon olive oil 1 x 400g tin of creamed sweetcorn 1 teaspoon hot sauce of your choice (optional) 1⁄2 cup grated mature cheddar cheese
Slice the gem squash in half around their equators. If saving the seeds to plant, remove the seeds before cooking, otherwise go ahead and place them in a steamer over a pot of boiling water. Steam until a knife can pierce the flesh easily. Remove the seeds with a spoon if you have not already done so. Keep warm.
In the meantime, slice the spring onions into small rounds and crush the garlic. Heat the olive oil in a small pot and sautee until the spring onions are soft and translucent but not caramelised. Turn down the heat, add the creamed sweetcorn and hot sauce, and heat through.
Place the gem squash cut side up on a baking sheet lined with aluminium foil. Fill each hollow where the seeds were with as much of the sweetcorn mix as will comfortably fit.
Divide the cheese among the four gem squash halves and sprinkle over the sweetcorn. Heat under a medium grill until the cheese begins to bubble and brown.