So I had these 2 gem squashes (I had overestimated their size in the previous message: they're more the size of large oranges than large grapefruits...) And I had never cooked squash in any shape or form. So I looked for inspiration.

Got inspiration from the web and from oldsma; and then of course went and cooked something which was mostly made up. (But I saved a couple of recipes from oldsma to make them next time I have squash, because they sound yummy.)

What I found on the web is that gem squashes seem to be typically used for stuffing. (In fact, there's a really yummy-looking curry-in-a-squash recipe here, but I didn't attempt it, among other things because I didn't have all the ingredients -- and because by the time I found it I had decided that I would use some of the millet that L gave me today because he didn't want it.)

So what I did was basically cut a "lid" on the squashes and scoop out the seeds; cook some millet in stock, add spices and olive oil, stuff the squashes with the mix, cover with the lid and bake for 45 minutes at 200ºC.

It was nice but it could have been more interesting. Worth refining on though, definitely. It also looks great and would be good for feeding guests (plus it's fun to eat your food out of a small gourd). Also, I think I've been unlucky with my squashes. One tasted very sweet though bland, more like sweet potato than pumpkin in fact -- and I assume this is the "proper" taste of this squash. The other was completely bland, less sweet but also less flavoursome; it also had a much thinner and softer skin, but I don't know if it's related (and in any case I hadn't noticed until I cut them -- the hard-skinned one wasn't easy, in fact).

Ideas to try next time: add coconut or coconut cream (I meant to do it today but forgot); add vegetables to the stuffing (like sweet peppers for example); add some sharp flavour (maybe amchoor?); add roasted nuts of some kind; add sour cream or yoghurt; or add feta. (Probably not all at the same time though...). Tomatoes would probably also work. Also, could be made with rice, or any other grain (couscous, bulghur, quinoa).

Now I'm really tired and sleepy. Much too early to go to sleep. However, food creativity is usually a good sign for me, so I'm happy (even though the result was only half successful).