Stuffed Mirlitons

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The first time I make a recipe, I like to follow it exactly, but I had to make a few changes based on what we had on hand. Instead of hot Italian sausage, we used sweet and added red pepper flakes. We don't use seasoned salt and prefer panko crumbs to Italian, so I added dried parsley, oregano, basil, celery salt, salt & pepper, fresh garlic, and freshly grated parmesan.

I followed another reviewer's suggestion and skipped the shells and baked this as a casserole. I cut the chayote roughly instead of mashing completely because I didn't want a mushy casserole.

This dish was so good. My mom (who never fed me chayotes as a kid but who apparently loves them advised me NOT to throw out the seed. You can just eat the seed after it's boiled and it tastes almost like a roasted nut-it was great in the dish, too.

Even though I made many changes, I think this recipe gave me an awesome starting point to a dish that my whole family (even my 10-month old loved!

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Just like my ma used to make. To make things easier though she'd bake the mixture in casserol dish instead of the individual merliton shells. Mmmm Good.

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This recipe is even better when you add shredded mild cheddar cheese to the stuffing mix.

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This recipe was just FANTASTIC! I made it with frozen shrimp (that I defrosted of course and had never had mirlitons (chayotes before. I grabbed them at the supermarket and decided on this recipe because it was quick, easy, and created by Bobby Flay, so I figured my boyfriend would like it. We both LOVE this so much! I think it is also very easily manipulated, if you do not have shrimp, try bacon or crab meat, Im sure it will still be awesome.