Ingredients
- Gem squash 4
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- White onion 1, small
- Sweetcorn 1
- Spinneysfood Oriental Stir-Fry 1 pack
- Spinneysfood Ground Cumin ½ tsp
- Spinneysfood Grated Mature Cheddar 150g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Stir-fry stuffed gem squash
South African 25 Mins Prep · 30 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Slice each gem squash in half and scoop out the seeds. Drizzle the gem squash with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side up in a baking dish and roast for 25 minutes or until the flesh is tender.
- Meanwhile, dice the onion and cut the sweetcorn off the cob. Finely chop the large vegetables from the stir-fry mix and set aside.
- Heat the olive oil in a large pan and sauté the onion over a medium heat until softened and lightly golden. Add the cumin and cook for 2 minutes until fragrant. Stir in the Oriental Stir-Fry and sweetcorn with a splash of water – cover and cook for 3–4 minutes until just tender. Stir in half of the cheese and remove from the heat. Season with salt and pepper.
- Fill the gem squash with the stir-fry mixture and top with the remaining cheese. Return the gem squash to the oven and roast for 5–8 minutes until the cheese is melted and bubbling.
- Serve immediately.