4 gem squashes
2 large eggs
1/4 cup breadcrumbs
250g reduced-fat ricotta cheese
100g smoked salmon pieces
400g can creamed corn
1 teaspoon oregano or chives, finely cut.
Cut each gem squash in half. Arrange halves bowl-side up onthe microwave plate and microwave for 5 minutes on high.
While gem squash is cooking, make the stuffing: break eggs into a large bowl and beat with a fork. Stir in breadcrumbs. Stir in ricotta, creamed corn and salmon. Microwave on high for 30 seconds.
Wait until gem squashes are cool enough to touch. Scoop seeds out and discard. Fill gem squash halves with ricotta stuffing. Microwave stuffed gem squashes for another 20 seconds on high. Sprinkle on Oregano or Chives. Serve immediately.