Brad's brie and ham stuffed pork loin with twice baked squash

Split squash in half. Remove seeds and pulp. Place on a baking sheet. Drizzle with oil. Bake at 400 until squash is tender when poked with a fork

Wash and dry pork loin. Place on a large cutting board. Carefully cut and roll the loin out. You are trying to turn it into a large flat piece of meat. Pound out with a mallet to even out the thickness.

Sprinkle with salt, mustard, and white pepper to taste

Remove the white outside layer of the brie cheese. Mush it with a fork in a mixing bowl. Add cream and microwave for 20 to 30 seconds to soften brie.

Mix well after that. Cheese should end up creamy. Add swiss, garlic, and green onions.

Spread over the pork evenly.

Lay the slices of deli ham over the top. Roll meat up into a roll. Tie every two inches with butcher twine.

Place in a baking dish. Mix panko and parmesan cheese in a bowl. Evenly spread mayonnaise over rolled pork loin. Pour panko mix over that. Press in to the pork so it sticks to the mayo well. Cover loin evenly.

Place in oven at 400. When squash is done remv and let cool.

Place almonds in a dry pan. Over medium low heat, toast almonds until browned. Place in a blender and blend well.

In a bowl, mix the almonds and the rest of the squash ingredients.

When squash is cooled, use a spoon to scoop out the squash meat. Leave a thin layer around the skin.

Mix the squash meat with the rest of the stuffing ingredients. Refill the squash with mixture. Bake again, only long enough to warm up filling.

Bake pork until internal temp reaches 160. Remove from oven and tent with foil for 5 to 10 minutes.

Slice pork, plate it with a piece of squash. There will be goodies on the bottom of the baking dish. Scoop a little up and top pork with it. I served with rice pilaf. Enjoy.