Boil the rice until done, drain and rinse under cold water.
Remove the gem squash stalks and cut the squashes in half. Remove the pips with a teaspoon and boil the squashes in salted water until just done.
Heat the oil in a shallow pan and sauté the onion, garlic and celery until translucent. Add the hazelnuts and fry for another minute.
Remove from the heat and add the rice, sweetcorn and seasonings according to taste. Stir until thoroughly mixed.
Spoon the filling into the gem squash hollows and sprinkle with cheese. Place the squashes on a baking sheet and bake until the cheese just begins to melt.
Recipe reprinted with permission of You.