For an even easier time scooping the mirliton flesh, try using a melon baller.
Oyster Dressing-Stuffed Mirlitons
Makes About 4 Servings
- 4 mirlitons, halved lengthwise
- 2 tablespoons water
- ½ teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ¼ cup chopped yellow onion
- ¼ cup chopped celery
- 2 cloves garlic, minced
- 2 cups Oyster Cornbread Dressing
- 1 cup chopped fresh baby spinach
- 4 tablespoons grated Parmesan cheese, divided
- 1 tablespoon no-salt Creole seasoning*
- ¼ cup panko (Japanese bread crumbs)
- 1 tablespoon unsalted butter, melted
- Garnish: chopped fresh parsley
- Preheat oven to 375°. Spray a 13×9-inch baking dish with cooking spray.
- In prepared pan, place mirlitons, cut side down, and 2 tablespoons water; cover with foil.
- Bake until just tender, 45 to 50 minutes. Let cool for 10 minutes. Using a spoon, carefully, scoop out center of squash, leaving a ¼-inch-thick shell. Return mirlitons, cut side up, to pan. Sprinkle with salt. Leave oven on.
- In a medium skillet, melt butter over medium heat. Add bell peppers, onion, celery, and garlic. Cook, stirring occasionally, until tender, 8 to 10 minutes.
- In a large bowl, combine bell pepper mixture, Oyster Cornbread Dressing, spinach, 3 tablespoons cheese, and Creole seasoning. Divide mixture among mirlitons.
- In a small bowl, combine bread crumbs, melted butter, and remaining 1 tablespoon cheese. Sprinkle on top of mirlitons. Cover with foil.
- Bake until heated through, about 15 minutes. Uncover and bake until golden brown, 10 to 15 minutes more. Garnish with parsley, if desired.
*We used Tony Chachere’s No-Salt Seasoning Blend.
- ¼ cup unsalted butter
- 1½ cups chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- ⅓ cup chopped green onion
- 2 cups chopped baby spinach
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 teaspoons minced garlic
- 10 cups ¾-inch-cubed day-old cornbread (about 1¾ pounds)
- ½ cup Italian-seasoned bread crumbs
- 1½ teaspoons Creole seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 (16-ounce) containers shucked oysters, drained (reserve oyster liquor)
- 1 cup low-sodium chicken broth
- 2 large eggs, lightly beaten
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, melted
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a medium skillet, melt ¼ cup butter over medium-high heat. Add yellow onion, celery, bell pepper, and green onion; cook until softened, 3 to 4 minutes. Add spinach, parsley, sage, thyme, and garlic; cook for 1 minute. Transfer to a large bowl, and add cornbread, bread crumbs, Creole seasoning, salt, and black pepper; stir until combined.
- Coarsely chop any large oysters, and pat dry. Add oysters, 1 cup reserved oyster liquor, broth, eggs, and lemon juice to cornbread mixture; stir gently. Spoon into prepared pan. Drizzle with melted butter. Loosely cover with foil.
- Bake for 15 minutes. Uncover and bake until bread is lightly browned and oysters are curled around edges, about 30 minutes more. Let stand for 10 minutes before serving.