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1
Heat the oven to 375 F.
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2
In a large pot, boil the mirlitons in lightly salted water until the flesh is tender, about 6 minutes.
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3
Remove from the pot and cool under running tap water.
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4
Halve them and, using a metal spoon, remove the seeds and discard.
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5
Gently scoop all of the flesh out of the shells.
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6
Set the flesh and shells aside.
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7
In a medium saucepan set over medium-low heat, melt 6 tablespoons of the butter.
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8
Add the onion, celery, bell pepper, green onions, ham, and garlic.
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9
Cook, stirring, for about 10 minutes or until the vegetables are wilted.
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10
Add a little of the chicken broth if the mixture becomes too dry.
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11
Add the mirliton flesh and cook for 20 minutes.
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12
Add the shrimp and parsley and cook for 5 minutes.
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13
Remove from the heat and season with salt and pepper.
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14
Sprinkle in 1 cup of the bread crumbs.
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15
Mound the stuffing mixture into the mirliton shells.
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16
Put the halves in a baking dish and top with the remaining 1/2 cup bread crumbs.
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17
Dot with the remaining 2 tablespoons butter and pour the remaining broth in the baking dish.
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18
Bake for 8 to 10 minutes, until the crumbs are golden brown.
