Chayotes Stuffed With Beef or Pork |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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You can buy Chayote squash in most groceries now. Ingredients:
3 chayotes, cut in two lengthwise |
2 quarts water |
2 tablespoons salt |
1 teaspoon vegetable oil |
1/2 lb extra lean ground beef or 1/2 lb pork |
2 ounces ham, lean, minced |
1 teaspoon salt |
1/4 cup onion, minced |
1 garlic clove, minced |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon capers |
1/4 cup tomato sauce |
1/4 teaspoon vinegar |
2 tablespoons breadcrumbs or 2 tablespoons cracker crumbs |
2 tablespoons butter |
Directions:
1. Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
2. In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
3. Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
4. Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
5. Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
6. (Note: To me chayote squash taste a bit like apples, after it's cooked.).
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