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Special Stuffed Chayóte Squash

Yield 6 servings


  • 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

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; 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.

Oxmoor House Homestyle Recipes