GEM SQUASH WITH FILLING

INGREDIENTS:

3 gem squash 1 x 410 g can KOO Chakalaka with Sweetcorn Salt and freshly ground black pepper to taste

KITCHEN GADGETS:

Baking Tray, Pot

METHOD:

Cut gem squash in half and place in a heavy-based saucepan, skin-side down. Cover the base with water and cook covered until gem squash is tender. Remove pips and fill with the corn chakalaka. Place the gem squash in an ovenproof dish. Cover with foil and bake in a preheated oven at 180°C for 10-15 minutes or until heated through. Remove from oven and season to taste. Serve as a starter or side dish.

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