|Mirliton squash||16 Ounce|
|Onion||1 Medium, chopped|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cooked shelled shrimp||8 Ounce (Fresh Or Frozen)|
|Soft bread crumbs||1 Cup (16 tbs) (Toasted)|
|Snipped parsley||2 Tablespoon|
|Ground red pepper||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
Cook squash, covered, in enough boiling salted water to cover squash, about 40 minutes or till tender.
When cool enough to handle, cut mirlitons lengthwise in half.
Scoop out pulp to within 1/2 inch of skin.
Set shells aside.
Squeeze pulp between paper towels to remove excess liquid.
For stuffing, cook onion, celery, and garlic in butter or margarine till tender.
Remove from heat.
Reserve 4 whole shrimp for garnish, if desired.
Cut remaining shrimp into small pieces.
Stir shrimp, mirliton pulp, toasted bread crumbs, parsley, salt, red pepper, and black pepper into onion mixture.
Spoon stuffing into squash shells.
Place shells in a 10x6x2 inch baking dish.
Bake stuffed squash, uncovered, in a 350Â° oven about 30 minutes or till heated through.
Garnish each serving with celery leaves and a whole cooked shrimp, if desired.
Makes 4 servings.
Stuffed Zucchini: Prepare as directed above, except substitute two 8 ounce zucchini for the mirlitons.
Cook zucchini in water for 10 to 15 minutes.
To bake, arrange shells in a 12x7 1/2x2 inch baking dish.
Continue as directed above, except bake 20 minutes.