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Creole Stuffed Chayóte Squash

Yield 8 servings


  • 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

How to Make It

  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.

Oxmoor House Homestyle Recipes