They can be served on their own, with a fresh tomato sauce, or a bechamel sauce, depending on the ingredients of the stuffing.

1. Cut a lid off each squash; hollow out the inside with a spoon;
2. in a skillet, heat the butter and oil until foamy; add the onion and cook gently until transparent;
3. add the meat, garlic and seasonings; cook for 3 minutes; add the bread crumbs;
4. stuff the squash; replace the lids; place the stuffed squash in a baking dish; pour in water to a depth of 2.5 cm (1"); cover and place in a preheated 180° C (350° F) oven for 20 minutes;
5. remove the squash from the oven; remove their lids and divide the brie among the squash;
6. increase the oven temperature and return the squash to the oven for a few minutes until the brie has melted;
7. replace the lids as a decoration and serve hot.