6 mirlitons, cut in half
1 lg. onion, finely chopped
3 shallots, finely chopped
4 or 5 toes garlic, minced
1/2 chopped green pepper
1 tbsp. chopped parsley
2 c. bread crumbs, as needed (keep some bread crumbs for top of mirliton)
1 egg, beaten
1 tsp. creole seasoning to taste
1 lb. lean ground meat

Cut mirliton in half, cover mirlitons with cold water and boil until tender. Remove from water, let cool and scoop out pulp being sure to discard seed and fibrous pulp around seed. Place pulp in colander over bowl; chop pulp reserving water. Place shells on a pizza pan that has been sprayed with Pam.

Fry ground meat in a skillet until all lumps are broken up (not brown), add other vegetables and continue to cook for about 5 minutes. Add merliton pulp, bread crumbs and a little of the merliton water if needed. Add beaten egg. Mix all ingredients thoroughly. Fill each 1/2 merliton shell. Top with bread crumbs and a 1/2 slice of bacon. Bake at 350 degrees for 45 minutes.