Ingredients
- 4 chayote squash, halved, seeded
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 11/2 teaspoons salt
- 1/2 pound chopped mushrooms
- 2 garlic cloves, minced
- 2 jalapeno chilies, minced
- 1/2 teaspoon ground cumin
- 2 tomatoes, peeled, seeded chopped
- 1 to 2 tablespoons chopped epazote leaves or fresh oregano
- 1 cup dry bread crumbs
- 1/2 cup toasted almonds, chopped
- 1/2 cup grated Cotija or Parmesan cheese
Directions
Preheat oven to 350 degrees F. Cook unpeeled squash in lightly salted water until crisp tender, about 15 minutes. Drain well. Scoop out most of flesh, leaving 1/4-inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside.
Heat oil in heavy large skillet over mediumhigh heat. Add onion and salt and saute until tender, about 5 minutes. Add mushrooms and cook until most of liquid evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into shells. Sprinkle with cheese. Arrange shells in large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes.
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By Luna Malinalli
Long Beach
on November 03, 2011
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I will be impressing some family members with this recipe. Specially my mom. Love all the flavors. I'm a vegetarian so this was my main dish and serve it with a side of homemade rissoto. Party in my mouth 8*
By jules545
on April 15, 2011
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I received the Chayote through a produce co-op and wasn't sure how to prepare it. I found this recipe very easy to follow and it turned out to be so delicious. I only had 3 chayote so I had quite a bit of filling left over and used it this morning to make some fantastic scrambled eggs. Even my 3 year old ate this up.
By lesleighroot
El Dorado Hills, CA
on October 27, 2010
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This is a great latin-style side dish or vegetarian main course--great flavors, very different and looks impressive. Would go nicely as an accompaniment to carnitas/tortillas (it's hard to find latin sides other than rice/beans. One caution - be sure to de-seed the jalapeno. Usually recipes specify this and this one did not, so I did not do it and it was really hot.
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