Scallop, Starship, Patisson or Pattypan Squash With Garden Herbs

DIRECTIONS

• Open the squashes with a knife discard the seeds and take out some pulp without damaging the fruit.
• Heat the oil and sauté the onions and the garlic until golden.
• Add the leek until tender.
• Add the meet until slightly roasted.
• Put the pulp of the squash into the mixture and add the wine.
• Simmer for 5 minutes and add all the herbs, the spices and the salt.
• Take from the heat away and let cool down a little bit.
• Add the egg and mix well.
• Fill the squashes and cook for another30-40 minutes at the temperature of 200°C (heat and timing are basing it on convection oven).