Stuffed Squash

• 6 large yellow squash, halved and seeded*
• 1 pound unpeeled, medium-size fresh shrimp
• 1/2 cup butter or margarine
• 1/2 pound smoked ham, minced
• 1 onion, chopped
• 4 green onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 1/4 cups fine, dry breadcrumbs, divided
• 1/4 teaspoon paprika

1. Combine squash and water to cover in a Dutch oven; bring to boil, and cook for 15 minutes or until tender. Drain and let cool. Scoop out pulp, keeping shells intact; reserve pulp.
2. Peel shrimp, and devein, if desired; chop shrimp.
3. Melt butter in Dutch oven over medium heat; add ham and 1 onion, and cook 3 to 4 minutes or until onion is tender. Stir in shrimp and squash pulp. Add green onions and next 4 ingredients; cook 20 to 30 minutes. Stir in 1 cup breadcrumbs. Spoon mixture into shells.
4. Stir together remaining 1/4 cup breadcrumbs and paprika; sprinkle over shells. Bake at 375u0b0 for 15 minutes.
5. *6 large mirlitons may be substituted.

yellow squash, shrimp, butter, ham, onion, green onions, garlic, parsley, salt, ground white pepper, breadcrumbs, paprika

Taken from www.myrecipes.com/recipe/stuffed-squash-0 (may not work)