GARDEN QUAIL EGGS WITH
GEM SQUASH AND CHEESE
Take a tasty green gem squash and pierce it a few times with a fork, wrap it in tinfoil and bake in a preheated oven for 1hr at 180c.
Unwrap the squash and cut in half at the equator and scoop out the seeds. Season if required and break two quail eggs into each half, grate mature cheddar cheese on top and return to the oven for about 20 minutes or until eggs are set.
The squashes will be ready to eat with a spoon and if you leave them to cool slightly you can eat them directly from their shell in your hand.
This is a very versatile dish and you can season them with just about anything; try them with bacon or ham, or with red apache chilli to spice them up a bit! This is a great way to cook the squashes as the tinfoil ensures all the moisture and juiciness stays inside. I think they’d make delicious campfire food.
