1-1.5 kg Turban squash (Aladdin's turban)

1-250 g package bacon, chopped

1 cup (250 ml) grated Gruyère Cheese

3 cups (750 ml) stale bread, cubed

1/2 cup (125 ml) 35% cream

1 clove garlic, finely chopped

Salt and pepper

Cut off the cap of the squash and remove the seeds. If necessary, remove a small amount of flesh with a melon baller until the squash has a 750 ml (3 cups) capacity. Transfer to a baking dish.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a skillet, cook the bacon until crispy and brown. Drain and let cool.

In a bowl, combine the bacon, half the cheese and the remaining ingredients. Season with salt and pepper.

Scoop the stuffing into the squash. Press lightly. Sprinkle with the remaining cheese. Cover with the cap and bake for about 1 hour or until the squash is tender.

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