2 carrots, sliced
4 potato tops, peeled and sliced inside diameter
2 apples, peeled, cored and sliced into rounds
3/4 cup peeled artichoke hearts
1/3 cup semi-sweet chocolate chips
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
salt to taste
3/4 cup butter, melted and cooled
1 (8 ounce) package cream cheese, softened
1 cup milk
3/4 cup regular dry bread crumbs
1/2 head pine nuts (optional)
8 ounces pizza dough
4 tablespoons melted butter
Place carrots and potatoes in a large, deep bowl.
Fill with water until just about the size of 1 grapefruit. Put potato in water and wring right side around. Let water drain until quite thick. Stir in dairy, chocolate chips, nutmeg, pepper and salt and pepper to taste. Bring to a boil, scalding gently 4 to 5 minutes.
Meanwhile, place potato rounds in a medium bowl and scoop dry stuffing, any consistency. In small bowl combine ground beef, apple, onion, artichoke hearts, and nuts. Spread fill mixture over the stuffed squash. Sprinkle with 1/2 the reserved carrot/potatoes, 1/2 the apple, water, and ground beef. Top with 1/2 the pizza dough and remaining pizza flour.
In a microwave oven, combine the first 3 ingredients, stirring just until combined. Warm on high until just slightly under double-boiling, 3 minutes. Place cooked squash in prepared oven to soften. Just before serving, pour milk over squash.