MawMaw's Stuffed Mirlitons

4 good-sized mirlitons, cut in half lengthwise

1 Tbsp butter, plus extra for greasing the pan

¾ lb smoked ham, chopped

½ tsp salt

4 cloves garlic, chopped fine

1½ tsp paprika

1 pinch each oregano, thyme, cayenne pepper and black pepper

½ cup evaporated milk

½ cup green onions, chopped

½ cup yellow onion, chopped fine

½ cup bread crumbs

1 cup shrimp stock or chicken broth

½ cup shredded cheddar cheese

In a large pot, boil the mirlitons in water to cover for ½ hour, or until soft.

Drain the water and set them aside to cool.

While they're cooling, heat your oven to 350°F and grease an 8-inch square baking dish with butter.

When the mirlitons have cooled, scoop out the seeds carefully and discard them. Then scoop out the "meat" of the squash, leaving about ¼" all around.

Set the mirliton shells aside; chop the squash and put it in a bowl.

Melt the butter in a large skillet over medium heat.

Add the shrimp, ham, garlic and seasonings. Cook for 5 minutes, stirring frequently.

Add the mirliton "meat", milk, onion, green onion, and ½ cup of the bread crumbs.

Cook for 5 more minutes, stirring well.

Remove the skillet from the heat and spoon the mixture into the mirliton shells.

Top each of the filled shells with about 1 Tbsp cheese.

Put the mirlitons in the baking dish and carefully pour the stock into the dish around them.

Bake in the 350°F oven, uncovered for 30 minutes.