Here you go! The crab stuffing will work with just about any squash. BUT Christophines are the best!
And Christophines (chayote) is in season now... it's in all the supermarkets around here...

[color:"blue"]CRAB STUFFED CHRISTOPHINES[/color]

Ingredients :
1 can lump crab meat
4 Christophines (chayote/custard apples/)
2 carrots, roughly chopped
2 onions (1 chopped, 1 quartered)
3 cloves of garlic
1 lime
chives
thyme
flat-leaf parsley
chili powder to taste
salt and pepper
1 glass white wine
5 tbsp. oil
bread-crumbs


Recipe :
1) Wash the Christophines, cut in half and cook for 20 minutes in salted water.
2) In a pan, cook the chopped onion, garlic, chives, parsley and chili powder, then carefully mix into the crab meat so as not to break up the lumps. Loosen with the white wine.
3) Scoop the christophine flesh from the skin (save the skin) and mash with a little olive oil and the lime juice. Stir in some bread crumbs and season.
4) Spoon the mash into the chayote skins, topping with the crab mixture. Sprinkle breadcrumbs on top and pass under the grill for 15 minutes, or until golden.