OPO SQUASH DISH

Recipe and photo: Esme Slabs
OK, here goes, my version of an Opo Squash dish with pork mince.

• 450 g ground pork mince
• 100 g finely diced white onion
• 700 g opo squash
• 5 ml crushed bottled garlic
• 5 ml sweet chili sauce
• 25 ml olive oil
• 100 g grated cheddar cheese
• 1 xl egg
• spices: bbq spice, salt, and freshly ground coriander to taste
• Wash the opo and cut it in half lengthwise.
• You need to make a long, narrow opening down the middle, like a trough.
• Finely dice the onion, and fry it in oil until glossy, approximately 3 – 5 minutes on medium-high heat, but do not brown it.
• Add the garlic and fry for another minute until fragrant.
• Now add the mince and fry all the ingredients together until the meat is semi-done.
• Do not overdo it at this stage, as you will still bake it.
• In a separate bowl, add and mix the egg and grated cheese.
• Once the meat mixture is done, slowly add it to the egg and cheese mixture and blend all together.
• Scoop out the inner soft portion of the opo flesh and add it to the above mixture.
• Place the opo in an ovenproof dish, scoop and fill the trough with the meat mixture.
• Bake at 350°F (180ºC) for 30 minutes, or until the flesh is soft.
• The time will depend on the size and thickness of the flesh of the opo.
• Test the flesh to make sure it’s soft and cooked through, after approximately 30 minutes.  If not, keep baking.
• Approximately 5 minutes prior to being done, sprinkle some extra cheddar cheese over the opo and bake until melted.
• Serve immediately

Note:
This is enough for 4 servings, depending on size.
I only used half of the opo, and about ½ of the meat mixture to test it out, and we ended up finishing off 2 servings.
I served some of the meat mixture on the side for my husband.
I anticipate doing the other ½ of the opo, but this time I will peel off the skin, slice it up, and then fry it until soft, and add it to the meat mixture.