Creole-Stuffed Chayote

Name: Creole-Stuffed Chayote
Cuisine: American
Ingredients: 4 chayote squash or mirlitons; 4 chayote squash or mirlitons; 3 tablespoons butter; 8 ounces Andouille sausage or smoked ham, chopped; 8 ounces Andouille sausage or smoked ham, chopped; 1 red bell pepper, seeded and chopped; 2 large celery stalks, chopped; 1 small onion, chopped; 1 teaspoon fresh thyme leaves; 1 teaspoon Creole or Cajun seasoning; 1 teaspoon Creole or Cajun seasoning; ¾ pound peeled and chopped small shrimp or crawfish tails; ¾ pound peeled and chopped small shrimp or crawfish tails; 2 garlic cloves, minced; ¼ cup dried Italian panko or breadcrumbs; ¼ cup dried Italian panko or breadcrumbs; 2 green onions, finely chopped; ¼ tablespoon finely shredded Parmesan cheese

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

In Louisiana, you’ll see these interesting edible gourds called mirlitons or sometimes vegetable pears. They are pale green with a lumpy pear shape. You can substitute zucchini, yellow squash, or delicata for them, but do not boil before scooping out the pulp.

Ingredients

4 chayote squash or mirlitons
3 tablespoons butter
8

Americas
United States
Main course
Louisiana

Method

Cook squash in boiling salted water to cover for 30 to 35 minutes or until fork-tender; drain. When cool enough to handle, cut in half lengthwise and remove the large seed from each one.

Scoop out pulp from inside, leaving a ¼- to ½-inch border. Turn shells upside down on a wire rack to continue draining until ready to stuff. Chop pulp and drain on paper towels.