Baked/Stuffed Mirlitons (chayote squash) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 mirlitons (chayote squash) |
1 pound(s) bulk pork sausage |
3 to 5 onions, chopped |
4 to 5 clove(s) garlc, finely chopped |
a few dash(es) of creole seasoning (such as tony chachere's) |
breadcrumbs |
butter |
salt and pepper |
cooking oil |
Directions:
1. Boil the mirlitons until tender, about 30 minutes. You can stick a fork in them to see if they are soft. Drain.
2. While the mirlitons cook, fry the onions in a small amount of oil. Add garlic, salt and pepper to taste. Add sausage and cook until lightly browned.
3. Heat oven to 350 degrees. Cut the cooked mirlitons in half lengthwise. Remove and discard the one large seed from inside. Using a spoon, scrape out filling and avoid tearing the mirliton shell. Fill the shells with the meat mixture and sprinkle some bread crumbs on top, dot with small pieces of butter. Bake until the bread crumbs are browned and the mirlitons are heated through.
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