Creole Stuffed Chayote Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 medium-size chayote squash |
2/3 cup chopped green onion |
1/3 cup chopped onion |
1/4 cup chopped fresh parsley |
3 cloves garlic, minced |
1/8 cup bacon drippings |
1 cup chopped cooked ham |
3/4 cup soft breadcrumbs, divided |
1/2 teaspoon salt |
1/2 teaspoon pepper |
dash of hot sauce |
1 egg, beaten |
Directions:
1. Wash squash thoroughly. Place in a medium saucepan with boiling salted water to cover. Cook 25 minutes or until tender. Drain and cool slightly.
2. Remove and discard squash seeds. Scoop out pulp, leaving a 1/4-inch shell; chop pulp. Set aside shells and pulp.
3. Sauté onion, parsley, and garlic in bacon drippings until tender. Add ham; cook over medium heat 5 minutes, stirring occasionally. Add squash pulp, 1/2 cup breadcrumbs, salt, pepper, and hot sauce; cook 10 minutes. Remove from heat, and stir in egg.
4. Spoon stuffing mixture into squash shells. Place stuffed squash in a shallow baking dish; sprinkle with remaining breadcrumbs. Bake at 375° for 15 minutes or until breadcrumbs are lightly toasted.
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