Stuffed Chayote Squash

Underwood Family Farms - CSA Member Blogspot: Stuffed Chayote Squash

Stuffed Chayote Squash

3 large chayotes, halved lengthwise

1 tablespoon salad oil

1 lb. ground pork beef or Italian sausage

1/2 cup finely chopped onion

1 clove garlic, minced or pressed

1/4 cup tomato sauce

1 teaspoon oregano leaves

1/2 teaspoon of vinegar

Salt to taste

Shredded cheddar cheese

Boil chayote squash halves in 2 inches of water until tender when pierced (25 to 35 minutes.) Drain.

While chayotes are cooking, heat oil in a wide frying pan over medium heat. Add ground meat, onion and garlic. Cook stirring often, until meat is browned and onion is soft. Scoop pulp for each chayote half, leaving a 1/4-inch-thick shell. Dice pulp and seed. Add to meat mixture with tomato sauce oregano, and vinegar. Season to taste with salt.

Place chayote shells in a greased shallow baking pan. Evenly fill with meat mixture and top with cheese. Bake, uncovered, in a 400 degree oven until cheese is melted (about 10 melted.)