4 gem squash4 large spring onions1 tablespoon crushed garlic2 tablespoon oil1 punnet button mushrooms (sliced)1 cup frozen sweetcorn½ tub Lancewood plain cream cheese½ - 1 teaspoon salt½ teaspoon white pepper½ teaspoon dhana Jeeru (Cumin) powder1⁄2 cup grated gouda cheeseDried parsley
1. Slice the gem squash in half diagnally.2. Steam gems until aknife can pierce the flesh easily. 3. Remove the seeds with a spoon.4. In a pan, heat oil.5. Add spring onions and garlic, saute for half a minute, then add corn and spices. 6. Cook corn for 2min, then add mushrooms.7. Cook till mushrooms are tender, then add cream cheese.8. Mix in well, then spoon into gems.9. Place over grated cheese and sprinkle on parsley.10. Bake in preheated oven at 200deg till cheese has melted and browned.