Instructions: Wash merlitons well. Parboil until tender. Half; scoop out center and save shells. Mash inner pulp well. Place in a skillet with butter that has been melted. Add ham, shrimp and seasoning (onion, garlic, thyme, bay leaves and chopped parsley); simmer 20 minutes. Soak bread in water and press dry. Add to the above mixture; add salt and pepper. Cook 10 minutes over low flame, stirring constantly. Fill shells with stuffing; sprinkle with bread crumbs and dot with butter. Bake in a 375 degree oven. Serve with a pimento strip and sprig of parsley on top.

Serves 8.
*May substitute squash for
merlitons.

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