|Mirlitons||4 Small (Chayote Squash)|
|Unsalted butter||3 Tablespoon|
|Peeled and deveined shrimp||12 Ounce , finely diced (350 Grams)|
|Cooked ham||8 Ounce , finely diced|
|Finely chopped onions||3 Ounce (100 Grams)|
|Garlic||1 Clove (5 gm) , minced|
|Hot pepper sauce||1/4 Teaspoon|
|Minced fresh parsley||1 Tablespoon|
|Minced fresh thyme/1 pinch dried||1/4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Fresh bread crumbs||3 Ounce , unseasoned, preferably freshly made from day|
|Vegetable oil/Butter||1 Teaspoon (For Greasing Baking Sheet)|
1. Preheat oven to 190Â°C (375Â°F or Mark 5)
2. In large covered saucepan fitted with collapsible vegetable steamer, bring 2 1/2 cm (1 inch) of water to a boil.
3. Cut squash in half and remove seeds.
4. Steam halves, cut side down, 30 to 35 minutes, or until they are tender but still hold their shape. 5. Check water level occasionally, adding more water if necessary.
6. While mirlitons are steaming, melt 2 tablespoons of the butter in large skillet.
7. Add shrimp, ham, onion, garlic, and hot pepper sauce, and cook over medium heat, stirring often with a wooden spoon, until onions become transparent.
8. Using tongs, remove squash and drain on paper towels.
9. Carefully scoop out pulp into medium-size bowl, leaving 1 cm (1/2 inch) thick shells. Place shells on lightly greased baking sheet.
10. In a skillet, add mashed mirliton pulp, parsley, thyme, and salt and pepper to taste.
11. Cook another 5 minutes, then stir in all but 2 tablespoons of the bread crumbs and mix well.
12. Fill mirliton shells with the cooked mixture.
13. Sprinkle with remaining bread crumbs and dot with remaining tablespoon butter.
14. Bake in upper third of oven 10 to 15 minutes, or until tops are lightly browned.
15. Remove from oven and, with wide metal spatula, place the stuffed mirlitons on individual serving plates.
16. Serve in a serving dish.