1. Drain the Pilchards from the chilli sauce and set the sauce aside. Flake the fish into a bowl.
2. Slice the gem squash in half and place them in a steamer over a pot of boiling water.
3. Steam until a knife can pierce the flesh easily. Remove the seeds with a spoon and keep warm.
4. In the meantime, slice the spring onions into small rounds and crush the garlic. Heat the oil in a small pot and sauté until the spring onions are soft. Turn down the heat, add the creamed sweetcorn, hot sauce and flaked fish and heat through.
5. Place the gem squash cut side up on a baking sheet lined with tin foil. Fill each hollow where the seeds were with as much of the sweetcorn mix as will comfortably fit.
6. Divide the cheese among the gem squash halves and sprinkle over the sweetcorn.
7. Heat under a medium grill until the cheese begins to bubble and brown.