Mirliton is a pear-shaped squash grown in southern Lousiana. This squash is 3-6 inches long and several inches across in width with a large seed. The skin pigmentation varies from light to medium green. The taste is a cross between an unripe honeydew melon and a yellow squash.
4 squash, 1/2 pound shrimp peeled and deveined, 1 pound bulk hot breakfast sausage, 1 1/2 cups plain bread crumbs, 2 celery stalks, chopped, 1 medium yellow onion, chopped, 2 tablespoons yellow bell pepper, chopped, and 4 garlic cloves, minced.
Get out a large, heavy pot. Add the squash cover with water, bring to a rapid boil, reduce to a simmer, cover with a top and cook for 90-120 minutes or until the squash is fork-tender. Add the shrimp to a food processor and pulse. While the squash is cooking, fry off the sausage; when there is no pink, remove the sausage from the skillet, set aside. Drain three-fourths of the grease from the skillet. Add the chopped celery, onions, bell pepper, and garlic to the skillet. Saute until the vegetables are tender.
The squash should be fork tender now, pour off the water and allow them to cool. When the squashes are cool enough to handle, cut them in half diagonally, remove and discard the seeds. Get out a tablespoon, scoop out the flesh. Be very careful to leave the shell intact; we are going to stuff the shells later. Put the shells in the freezer until you are ready to stuff them. Add the squash flesh to the skillet along with the bread crumbs and sausages. Combine and continue to cook for 5-7 minutes. Add the shrimp cook for approximately 2 minutes or until the shrimp turn orange, mix well. Preheat the oven to 450 degrees. Get the squash shells out the freezer, generously add the stuffing mixture to the shells, add the cheese on top. Add the stuffed shells to an aluminum pan. Bake until the cheese is bubbly and melted. Serve hot.