2 mirlitons (chayotes or vegetable pears)
1 sm. onion, minced
1 clove garlic, minced
2 tbsp. butter
1/2 c. chopped cooked ham (about 3 oz.)
1 tbsp. bourbon
1 sm. tomato, peeled, seeded, chopped
1 green onions with top, minced
1/2 c. diced cooked chicken (about 3 oz.)
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. hot chicken broth or stock
3 tbsp. whipping cream
2 tbsp. snipped fresh parsley
1/2 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. red pepper sauce
1/4 c. dry bread crumbs
1 1/2 tbsp. butter

Heat mirlitons in water to cover in large saucepan to boiling; boil uncovered until almost tender, about 45 minutes; drain; cool. Cut mirlitons lengthwise in half. Scoop pulp from halves, leaving a 1/2-inch shell; chop pulp. Reserve pulp and shells separately.

Heat oven to 325 degrees. Saute onion and garlic in 2 tablespoons butter in large skillet until golden, about 5 minutes. Add ham; saute until liquid evaporated, about 3 minutes. Stir in bourbon; reduce heat. Add tomato, green onion, chicken and reserved pulp; toss to combine. Remove from heat; reserve.

Melt 2 tablespoons butter in small saucepan; whisk in flour. Cook, stirring constantly, until mixture is very thick, about 1 minute. Whisk in cream. Stir sauce, parsley, allspice, salt, black pepper and red pepper sauce into reserved vegetable mixture; mix well.

Spoon stuffing mixture into reserved mirliton shells, mounding slightly. Saute bread crumbs in 1 1/2 tablespoons butter in small skillet until golden brown, about 5 minutes. Sprinkle bread crumbs over stuffing. Place shells on baking sheet. Bake 25 minutes.

TIP: Mirlitons are available in Latin American grocery stores. Four medium yellow summer squash can be substituted.