Serve this as a vegetarian main or side dish with whole grain bread and a leafy salad. Tap into the pudding; the Parmesan layer cracks like a crème brûlée, giving way to the supple, velvety bounty within. If serving this to a crowd—prepare yourself. Your guests will look at you differently and revere your very presence from this day forward.
To wow your dinner guests, use a handheld blowtorch, tableside, to brown the cheese topping.
Preheat oven to 350 F (180 C).
Cut thin slice off bottom round of squash halves to stabilize u201cbowls.u201d Place a bit of water in each squash bowl to determine if each is level, as pudding will set crooked if bottom is cut crooked; empty and pat dry.
Heat oil over medium heat; add leeks and onion, seasoning with pinch of salt and pepper. Sauteu0301 for 7 to 10 minutes, or until soft (do not brown). Cool, add tarragon and parsley, and blend until fine (do not pureu0301e).
In medium bowl, whisk eggs until pale and thick. Whisk in quark and yogurt or labneh until velvety smooth. Gently fold in leek and onion mixture until completely combined; season with salt and pepper to taste. Scoop out a little more squash, if needed, to accommodate filling. Chop and save for another recipe.
Divide pudding mixture among squash halves. Place in middle rack of preheated oven.
Bake for 40 to 45 minutes, until centre jiggles slightly. Place on cooling rack. Sprinkle 1 Tbsp (15 mL) Parmesan over each pudding. Place in top oven rack under broiler until cheese is melted and bubbly (about 75 to 90 secondsu2014watch closely).
This recipe is part of the Cheese Making at Home collection.
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