Chicken and Pork Stuffed Squash (A meal in a squash)
20 MIN
2 H

Chicken and Pork Stuffed Squash (A meal in a squash)


  • 1 squash 1.7 kg to 2 kg (see note) Buttercup, Pumpkin or Red Curry
  • 1 cup (250 ml) cubed stale bread
  • 1/4 cup (60 ml) milk
  • 1/4 cup (60 ml) 35% cream
  • 1/2 cup (125 ml) carrots, diced into 1/2 cm (1/8 in) cubes
  • 1/2 cup (125 ml) leek (white) cut into 1/2 cm (1/8 in) dice
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) butter
  • 1 1/2 cups (375 ml) grated green zucchini
  • 3/4 lb (375g) minced pork
  • 1/2 lb (225g) skinless boneless chicken breasts, cut into cubes
  • 1 1/2 teaspoon (7.5 ml) ground coriander
  • 2 tablespoons (30 ml) chopped fresh basil
  • 30 ml (2 tablespons) chopped parsley
  • Salt and pepper


  1. Cut an remove the cap of the squash and scoop the seeds. If necessary, remove a bit of flesh with a melon baller until the squash has a 750 ml (3 cup) capacity. Transfer to a baking dish.
  2. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  3. In a bowl, soak the bread in the milk and cream. Set aside.
  4. In a saucepan, soften the carrots, leek, onion and garlic in the butter. Add the zucchini and cook for 3 minutes. Add the pork and cook, stirring, until meat is fully cooked. Season with salt and pepper. Set aside in a bowl and let cool.
  5. Fold in the bread, chicken, coriander and herbs to the meat mixture. Adjust the seasoning.
  6. Scoop the stuffing into the squash and cover with the cap. Bake for approximately 1 hour 45 minutes or until a meat thermometer inserted in the centre of the stuffing reads 72 °C (162 °F).


The Interpretive Squash Centre, 839, rue Principale Saint-Joseph-du-Lac, 450 623-4894.

Free admission. Picking and selling 80 varieties of squash and pumpkins. Tasting on site, food products made from squash. Open from mid-August until mid-December.