A Creamy, Cheesy Twist on Gem Squash

A simple gem squash gets a delicious makeover in this cheesy and creamy recipe. It gets filled with chickpeas, garlic, onion and jalapeños, and then topped with melted mozzarella. This dish combines comforting flavours with a gentle kick of heat. It is an easy, meat-free option that can be served as a side dish alongside your favourite meal. Ingredients Three whole gem squashes One 410g tin chickpeas in brine 200g mozzarella cheese, grated One small onion, finely chopped One teaspoon garlic 1½ jalapeños, finely chopped One tablespoon butter 100 ml whipping cream Top Class Original Flavour Seasoning, to taste Hinds Aromatic Garlic and Herb spice, to taste A little water for steaming Preparation steps Prepare the gem squash Wash the gem squashes and cut each one in half.

Scoop out the seeds, leaving the flesh intact to create space for the filling. Steam the squash Place the gem squash halves in a pot with a little water. Cover and steam for approximately 10 minutes, or until the flesh is tender but the halves still hold their shape. Remove from the pot and set aside. Prepare the filling Melt the butter in a saucepan over medium heat. Add the finely chopped onion and garlic, frying until fragrant. Add the chopped jalapeños and cook briefly, stirring to combine. Add the chickpeas Drain the chickpeas using a strainer, discarding the brine. Rinse them thoroughly under running water and allow the excess water to drain. Add the chickpeas to the onion, garlic and jalapeño mixture, stirring well. Allow everything to cook together for a few minutes. Season and make it creamy Add the Top Class Original Flavour Seasoning and Hinds Aromatic…