2 gem squash
1 "gem" lettuce, torn into small pieces
3/4 cup of cold, cooked potatoe
6 cherry tomatoes, halved
2 scallions, sliced fine
1 small carrot, cut into fine julienne strips or shredded
1 mild red chili, deseeded and chopped finely
2 slices of roasted ham, shredded or 4-6 slices of prosciutto
salt and pepper
1 tbsp chopped fresh parsley
2-3 tbsp mayonnaise or vinaigrette

Pierce squash to two or three times with a fork.

Cook in a large pan of boiling water for 20-25 minutes, drain and leave to cool.

Cut away the tops, scoop out and discard the seeds.

Score remaining flesh and rub some oil over the shells.

Mix remaining ingredients together, binding lightly with mayonnaise or vinaigrette.

Pile filling into squash, serve the rest as a garnish. Chill slightly before serving.