Preheat the oven to 160C fan

Firstly, slice a lid off the top of the squash. You will use this during the cooking process so make sure it is sliced off in one section and is cut as such a height that once its off you can scoop out the seeds inside the squash.

Scoop the seeds out of the squash (I always keep them and dry them out for potting up).

Season the inside of the squash with salt and pepper, replace the lid and bake in the oven until tender (you can use a skewer to check this). It should take about an hour depending on the size of your squash.

While the squash is baking, mix together the cheeses, garlic, flour and nutmeg.

Once cooked remove the squash from the oven and increase the temperature to 180C fan

Now it's time to fill your squash, layer cheese, white wine or beer and cream alternately ending with cheese.

Replace the lid on the squash and return to the oven and cook for about 20 minutes until the cheese is bubbling.

Serve with crusty sourdough bread or chunks of peppers, lettuce and celery.