In Zimbabwe, the most popular preparation is stuffed with creamed corn and topped with cheddar cheese as in this recipe found at cooksister.com.
GEM SQUASH WITH CHEESY SPICY CREAMED CORN FILLING
Makes 4 side-dish servings
- 2 gem squash
- 1 to 2 green onions (to taste)
- 1 large clove of garlic
- 2 teaspoons olive oil
- 1 can of creamed corn
- 1 teaspoon hot sauce of your choice (optional)
- 1/2 cup grated sharp cheddar cheese
Remove seeds with a spoon and keep squash halves warm.
Meanwhile, slice onions into small rounds and crush the garlic.
Heat olive oil in a small saucepan and saute until onions are soft and translucent but not caramelized. Turn down heat, add creamed corn and hot sauce (if using), and heat through.
Place the gem squash cut side up on a baking sheet lined with aluminum foil. Fill each hollow with as much of the corn mixture as will comfortably fit.
Divide cheese among the 4 squash halves, sprinkling over the corn. Heat under broiler until cheese begins to bubble and brown.