Special Stuffed Chayote Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 medium-size chayote squash |
1 medium onion, finely chopped |
1 clove garlic, minced |
1 tablespoon butter or margarine |
1 medium tomato, peeled and chopped |
2 tablespoons chopped fresh parsley |
1 bay leaf, crushed |
1/4 teaspoon dried whole thyme |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup soft breadcrumbs |
2 tablespoons butter or margarine |
1/2 cup cooked, peeled, deveined shrimp, halved |
1/2 cup buttered breadcrumbs |
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; mash pulp. Set aside squash shells and pulp.
3. Sauté onion and garlic in 1 tablespoon butter until tender. Stir in tomato, parsley, bay leaf, thyme, salt, and pepper, mixing well. Set aside.
4. Sauté reserved squash pulp and soft breadcrumbs in 2 tablespoons butter for 5 minutes. Stir in shrimp and reserved onion mixture. Spoon into squash shells. Sprinkle with buttered breadcrumbs.
5. Place stuffed squash in a shallow baking dish. Bake at 375° for 30 minutes or until browned.
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