INGREDIENTS 4 Whole gem squash 15 ml Sunflower oil 1 Onion, finely diced 1 Clove crushed garlic 1 Tin creamed corn 1 sachet Knorr Creamy Cheese Sauce 500 ml Water 150 g Cheddar cheese, grated
METHOD Steam or boil whole gem squash until tender for 15 to 20 minutes then allow to cool before cutting in half and removing the seeds. Heat oil in a frying pan and fry the onion and garlic until soft. Add the tin of creamed corn and stir in the contents of the sachet of Knorr Creamy Cheese Sauce and water. Allow to simmer for 5 minutes to thicken. Spoon the corn mixture into the gem squash halves then top with grated cheddar cheese. Place under the grill until the cheese has melted and is bubbling and serve.