By Justin Boudreaux
Seafood Stuffed Mirliton
Stuffed Mirliton is a classic holiday dish. This odd pear-shaped squash is mild in flavor which makes it a perfect canvas to impart wonderful tastes such as delicate Louisiana seafood
Updated at: Thu, 17 Aug 2023 00:11:31 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Nutrition per serving
Calories1757.7 kcal (88%)
Total Fat19.6 g (28%)
Carbs152.4 g (59%)
Sugars28.6 g (32%)
Protein216.3 g (433%)
Sodium6590.8 mg (330%)
Fiber22.9 g (82%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Prep mirliton by cutting in half and removing seed and inner white vein. Remove any unsightly edges. I recommend wearing gloves for this step.
Step 2
Boil mirliton until tender and drain.
Step 3
Once cooled, scoop out flesh being careful to leave outsides intact. Press out as much water as possible from reserved flesh.
Step 4
Sauté vegetables until soft and add in flesh from mirliton. Cook on high heat to evaporate water.
Step 5
Add in soups and wine. Cook until condensed slightly.
Step 6
Add in seafood and cook until shrimp turn pink. Season to taste.
Step 7
Add in breadcrumbs then fold in crab meat. Remove from heat. Recheck for seasoning.
Step 8
Generously scoop mixture into reserved shells. Top with Panko and fresh grated Parmesan cheese.
Step 9
Bake at 425 until golden brown. You can also use the broil setting to brown the tops
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