Delicious as a one-dish meal!

Submitted by:  Maudie K.

Ingredients:

• 6 whole mirlitons (vegetable pear or Chayote squash)
• Water to steam
• 3 strip bacon, chopped
• 6 TBS unsalted butter
• 1 finely chopped large onion
• 1 finely chopped medium red bell pepper
• 2 stalks celery, finely chopped
• 3 cloves garlic, minced
• 1 ½ cups diced baked ham
• 1 pound shrimp, coarsely chopped
• 1 cup Ritz cracker crumbs
• 1 tsp Tabasco sauce
• 1 TBS Worcestershire sauce
• 1 ½ tsp Tony Chachere’s Seasoning Mix
• 1 TBS lemon juice
• ½ cup seasoned bread crumbs
• 3 pats butter, cut into small pieces

Directions:

1. Steam mirlitons by placing into steamer basket for 7 minutes after water has come to a boil; turn off heat allow mirlitons to remain
2. Into a large, heavy skilled over medium-high heat, fry bacon until browned and crisp
3. Add butter and remove from heat and set aside
4. Remove mirliton from steamer and cute each in half; remove large seed and discard; scoop out center with teaspoon or scoop, careful not to tear through outer shell; place pulp into a large bowl
5. Mash pulp using potato masher or large slotted spoon
6. Add mashed pulp to skillet with butter and bacon over medium-high heat;
7. Add onion, bell pepper, celery, and garlic, saute for 10 minutes, stirring often
8. Add ham and shrimp and saute for 7 more minutes stirring constantly;
9. Add cracker crumbs to skillet and blend well; add Tabasco and next 3 ingredients, mixing well
10. Stuff each shell; sprinkle bread crumbs over stuffing and dot with butter pieces
11. Bake at 350° for 35-40 minutes until well browned; serve hot

Serves 12