- 1 Gem Squash or any variety of small squash/pumpkin
- Salt to taste
- ½ Tsp freshly powdered black peppercorn
- ½ Tbsp olive oil
- 2 thinly sliced spring onions
- 1 chopped/grated clove of garlic
- ½ Cup fresh or frozen corn kernels
- 1 Tsp Tomato piri piri sauce or regular tomato ketchup
- 1 Tsp cream (optional)
- 2 Tbsp grated cheddar cheese or regular processed cheese
1. Wash and halve the squash/pumpkin
2. Scoop out the seeds and pith from the centre
3. Pre-heat oven to 200 Deg C for 10 minutes. Drizzle half of the olive oil or rub in a little bit of olive oil so that oil slightly coats the squash
4. Sprinkle salt and black pepper. Place the halves on a roasting pan and bake in oven for 15 minutes at 200 Deg C
5. In a pan, heat oil saute sliced spring onions
6. Add garlic and saute for a few seconds
7. Add corn kernels and saute for 2-3 minutes
8. Add black pepper powder and tomato piri piri sauce/tomato sauce or ketchup
9. Add cream and mix well, skip this step if not adding cream
10. Spoon this mixture into halved baked gem squash
11. Top it with cheese dividing the filling and cheese between the two halves. Bake again at 200 Deg C for 6-7 minutes
12. Serve hot with a salad on the side
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