Chicken and Pork Stuffed Squash (A meal in a squash)

Instructions

1. 1

   Cut an remove the cap of the squash and scoop the seeds. If necessary, remove a bit of flesh with a melon baller until the squash has a 750 ml (3 cup) capacity. Transfer to a baking dish.

2. 2

   With the rack in the middle position, preheat the oven to 190 °C (375 °F).

3. 3

   In a bowl, soak the bread in the milk and cream. Set aside.

4. 4

   In a saucepan, soften the carrots, leek, onion and garlic in the butter. Add the zucchini and cook for 3 minutes. Add the pork and cook, stirring, until meat is fully cooked. Season with salt and pepper. Set aside in a bowl and let cool.

5. 5

   Fold in the bread, chicken, coriander and herbs to the meat mixture. Adjust the seasoning.

6. 6

   Scoop the stuffing into the squash and cover with the cap. Bake for approximately 1 hour 45 minutes or until a meat thermometer inserted in the centre of the stuffing reads 72 °C (162 °F).