Stuffed Japanese Squash with Coconut Cream

Preheat the oven to 220°C (very hot)

With a sharp knife, cut off the top of the squash, forming a lid

Remove the seeds and fibers with a spoon

Wrap the squash in its lid with aluminum foil, place it on a baking sheet, and put it in the preheated oven until tender (about 2 hours)

Take out of the oven, remove the foil, and let cool for about 30 minutes

In a medium pan, mix well the milk, coconut milk, sugar, and cornstarch

Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Reserve

In a small pan, sprinkle gelatin over water and let hydrate for about 3 minutes

Heat over low heat, stirring constantly, until dissolved

Add to the reserved cream while still warm and mix well with a wooden spoon

Stuff the squash with this mixture, seal, and refrigerate until firm (about 4 hours)

Prepare the sauce: In a small pan, heat strawberry jelly over medium heat with water, stirring with a wooden spoon, until dissolved

Cool

Slice the squash into 16 pieces

Shape each piece to form a half-moon shape

Serve individually with the strawberry sauce.