Name: Stuffed gem squashes
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 4.00 halved; 2.00 potatoes peeled; 1.00 onion finely chopped; 2.00 garlic cloves, crushed; oil; 10.00 ml turmeric; 10.00 ml cumin ground; 10.00 ml ginger ground; salt and freshly ground black pepper; cheddar cheese grated; breadcrumbs white

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Ingredients (11)

4.00	— halved
2.00	potatoes — peeled
1.00	onion — finely chopped
2.00	garlic — cloves, crushed
	oil
10.00 ml	turmeric
10.00 ml	cumin — ground
10.00 ml	ginger — ground
	salt and freshly ground black pepper

TOPPING

	cheddar cheese — grated
	breadcrumbs — white

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Method:

Boil the squashes and potatoes in a little salted water until soft. Remove the squash pips and discard. Carefully remove the flesh of the squashes, ensuring that the skin remains intact. Mash the potatoes while still hot. Add the squash flesh and mix. Sauté the onion and garlic in a little oil until soft. Add the turmeric, cumin and ginger and stir-fry for about another minute. Add the squash mixture, blend well and season with salt and black pepper. Spoon into 4-6 squash skins. Combine the Cheddar cheese and breadcrumbs and sprinkle on top. Preheat oven to 180 ºC (350 ºF). Arrange the squash halves on a baking sheet and bake for about 20 minutes until hot and pale brown on top.